Italian Ricotta Lemon Cake With Blueberry Topping - cooking recipe

Ingredients

Cake
2 cups sugar
1 cup softened butter
1/2 cup ricotta cheese
1/2 cup milk
3 cups all-purpose flour
1 1/2 teaspoons lemon extract
1 lemon, zest of
4 large eggs
powdered sugar, for topping
For the topping
3 cups blueberries
3/4 cup sugar
1 teaspoon lemon juice

Preparation

For the cake:
Preheat the oven to 350 degrees F.
Butter and flour a 9\" cake pan.
In a bowl, mix together the butter and sugar until fluffy.
Add the eggs, lemon extract, milk, ricotta, flour and lemon zest, and beat well for 2 minutes on high speed.
Pour into your prepared pan.
Bake 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.
Topping:
Combine the blueberries, lemon, sugar and 1/2 cup of water, and cook until thickened. Remove and cool.
Once the cake has cooled, dust lightly with the powdered sugar.
Serve a small slice with a spoonful of blueberry topping.