Lemon Blueberry Ricotta Cake
Kitchen Portfolio
Kitchen Portfolio
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Ingredients

  • 3 lbs of ricotta
  • 6 eggs
  • 30 min
  • 1 1/2 cups
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 3 large eggs
  • 1 1/2 cups whole milk ricotta
  • 1/2 teaspoon vanilla extract
  • 1 stick butter
  • 1 3/4 cups frozen wild blueberries

Instructions

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