2 teaspoons Baking Powder
1/2 teaspoon Salt
1 stick (8 tablespoons) unsalted Butter, softened to room temperature
1 1/3 cups Sugar
3 Eggs, room temperature
3/4 cup Ricotta Cheese
1/2 cup Milk
1 teaspoon Lemon extract (or Vanilla Extract)
Freshly grated zest of 1 Lemon
2 cups fresh or frozen Blueberries tossed with 1 tablespoon flour
For the Lemon Glaze:
1 1/2 cups Confectioner's (Icing) Sugar
2 Tablespoons fresh Lemon juice or to taste
Preheat the oven to 350 F. Generously butter a 9 x 13 loaf pan or bundt pan. Set aside. Whisk the flour, baking powder and salt to combine. Using either an electric hand-held or stand mixer, cream together the softened butter and sugar on medium until smooth and creamy roughly 3-4 minutes. Add the eggs one at a time beating after each addition. In another bowl, mix together the ricotta cheese, milk, lemon or vanilla extract and the lemon zest. With the mixer on low, alternately add the flour mixture and the ricotta mixture beginning and ending with the flour. Do so slowly and do not over mix. Stop once or twice to scrape down the sides of the bowl. Stop the mixer and then fold in the blueberries. Batter would be thick. Spoon the batter into the prepared loaf pan and bake for about 60-70 minutes or until a tester comes out clean. Cool in the pan for about 10-15 minutes then transfer to a serving plate to cool completely before glazing. For the lemon glaze, whisk the confectioner's sugar and lemon juice until smooth and of pourable consistency. Drizzle all over the cooled cake. Enjoy with a cup of tea!