Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1/3 cup extra virgin olive oil
- 1 cup ricotta cheese
- 1 large egg
- 1/2 lb fresh blueberries
- 2 tsp vanilla extract
- 3 tbsp organic milk
- 2 tbsp lemon juice
- 1 cup powdered sugar
- 1/2 lemon - zested
- 4 tbsp granulated sugar
- 2 tbsp all purpose flour
- 1 tbsp butter (cold)
Instruction
- Preheat your oven to 375 “F
- In a mixing bowl whisk together 1 1/2 cups of the flour, the baking powder and sea salt. Gently stir in the blueberries and set aside.
- In a separate bowl whisk together the egg, 3/4 cup of sugar, olive oil, vanilla extract, ricotta cheese and the milk.
- Add the wet mixture to the dry ingredients and gently fold it together.
- Prepare a springform cake pan and using a dab of soft butter coat the inside and the sides of the pan.
- Pour the muffin cake mixture inside and set it on a rimmed baking sheet.