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Lemon Blueberry Ricotta Cake
Ingredients
  • 1 ½ cups all-purpose flour
  • 2 TBSP Buttermilk
  • Zest of  2 Meyer Lemons
  • Juice of  1 large Meyer Lemon
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup ( 1½ sticks) unsalted butter, softened
  • 1 ½ cups fresh whole-milk ricotta
  • 1 ½ cups granulated sugar
  • 3 large eggs (at room temperature)
  • ½ vanilla bean paste
  • 1 ½ teaspoon pure vanilla extract
  • Optional: Confectioner’s sugar for dusting
Steps
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