The eggs are separated into yolks and whites. Beat the egg whites with a pinch of salt.
Add the egg yolks one by one while continuously beating. When the mixture turns white, add the sugar in portions, followed by the melted butter.
The mixer does not stop when adding the strained ricotta. Add the grated peel and the juice of one lemon.
The flour is sifted along with the baking powder and added in several portions to the rest of the products. A spatula is used when mixing them. Mix carefully, until a homogeneous mixture is obtained.
Finally, the blueberries are added, which have previously been strained from the water they have released. Transfer the mixture into a greased and floured baking pan or mold.
The cake is baked in a preheated oven at 360°F (180°C) for 50 minutes.
When the fruit cake is ready, leave it to cool in the baking pan for 10 minutes, then remove and transfer it into a serving plate.
It is decorated with lemon glaze, which is prepared, by mixing lemon juice and powdered sugar.
Add Recipe
