Blueberry-Lemon Ricotta Pound Cake

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

¾ cup (5.29 oz/ 150 gr) granulated sugar

5 tablespoons (2 ½ oz) unsalted butter, at room temperature

3 eggs

¾ cup part-skim ricotta cheese

2 tablespoons lemon zest

2 tablespoons lemon juice plus 1 teaspoon, divided

1 teaspoon vanilla extract

1 ½ cups (180 gr) g-f flour

½ teaspoon salt

2 teaspoons baking powder

2 cups fresh blueberries

2 spoons packed confectioners’ sugar

Note: Ingredients may have been altered from the original.

Directions at this-is-italy.com

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