By Tony Bonanni, Poppy’s Cucina

Ingredients

2 ½ c of flour

2 c of sugar

4 large eggs

15 oz ricotta

2 tbsp lemon juice

Zest of one lemon

2 ½ c blueberries

½ c milk

¼ c olive oil

1 tbsp baking powder

1 tsp vanilla

½ tsp salt

Directions

1. Preheat oven to 350 deg.
2. In a large bowl, whisk together 2 eggs, 1 ½ c sugar, milk, olive oil, and vanilla. Next add lemon juice and salt, and whisk.  Finally, add flour and baking powder, and mix until smooth and creamy.
3. Grease (or line with foil) a 9” x 13” baking dish. Pour in the batter and top with blueberries.
4. In a separate bowl, mix together 2 eggs, ricotta, lemon zest, and a ½ c sugar. Spread on top of the blueberries.
5. Bake in preheated oven for 65-75 minutes or until inserted toothpick comes out clean. Allow to cool in pan for about 2 hours.  Cut into squares and serve.

 

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