blueberry and lemon ricotta cake

Serves: 4

Ingredients:
¾ cup granulated sugar
¼ cup unsalted butter, at room temperature
3 large eggs, at room temperature
¾ cup low fat ricotta cheese
2 tablespoons lemon zest
2 tablespoons lemon juice plus 1 teaspoon, divided
1 teaspoon vanilla essence or extract
1½ cups whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
2 cups fresh blueberries

Method:
preheat the oven to 180°c and grease a loaf tin.
beat sugar and butter in a large bowl until creamy.
add in eggs, one at a time, until fully incorporated
mix in ricotta, lemon zest, 2 tablespoons lemon juice and vanilla until just combined.
sift in the flour, baking powder and salt. mix until well combined.
gently fold in the blueberries and then transfer mixture into the prepared loaf tin.
bake for 45 minutes.
once done, turn out onto a cooling rack and allow to cool completely before serving.