Lemon Blueberry Ricotta Cake with Honey

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt until combined.
3. In a large bowl, beat the part-skim ricotta and honey until smooth and aerated.
4. Add eggs one at a time, mixing on medium speed until the batter is pale and creamy.
5. Stir in the lemon zest, lemon juice, and vanilla extract.
6. Gently fold the dry ingredients into the ricotta mixture using a spatula; stop as soon as no flour streaks remain.
7. Carefully fold in the flour-dusted blueberries.
8. Pour the batter into the pan, smooth the top, and bake for 50–60 minutes until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.
10. Optional: Whisk powdered sugar and lemon juice to create a light glaze and drizzle over the cooled cake.