• Preheat oven to 320 degrees.
• In a large bowl or a cake mixer cream together butter, sugar, vanilla extract, lemon zest and lemon juice.
  1 Cup Butter,, 1 Cup Granulated Sugar, 1 Tbs Vanilla Extract, 2 Lemons,, 1 Lemon,
• Once that is creamed together, add eggs one at a time. Once that is mixed in fully, add ricotta and continue to mix until no lumps appear.
  4 Eggs, 1 Cup Ricotta Cheese (Full Fat)
• In a separate bowl mix together flour, almond flour, baking powder, and salt. Add the dry ingredients to the wet mixture. Mix until dry ingredients are incorporated but do not over mix.
  2 Cups All Purpose Flour, 1/2 Cup Almond Flour, 4 Tsp Baking Powder, 1/4 Tsp Salt
• In an another bowl mix together blueberries and cornstarch until all the blueberries are coated with the cornstarch. Fold the blueberries into the batter gently.
  2 Cups Blueberries, 2 Tbs Cornstarch
• Line a loaf pan or bundt pan with cooking spray so it the cake does not stick. Add the batter in.
• Bake at 320 degrees for 60-80 minutes. Mine took 1 hour and I used a bundt cake pan. The cake is done when a toothpick comes out clean from the middle.

Icing Drizzle

• Whisk together icing sugar, lemon juice and vanilla. This will be the drizzle for on top of the cake.
  1/2 Cup Confectioners Sugar, 2 Tbs Lemon Juice, 1/4 Tsp Vanilla Extract
• Once the cake is cooled, transfer to a serving plate and drizzle with icing sugar. Best served with coffee, enjoy :)