1 cup Whitehall Specialties 805 Ricotta
2 eggs
1 ½ cups flour
1 cup sugar
½ cup cornmeal
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 lemon, zest and juice
½ cup unsalted butter, melted
1 cup fresh blueberries
powdered sugar
butter
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Preheat the oven to 375 degrees. Spray an 8-inch square baking pan with nonstick baking spray. Whisk together Whitehall Specialties 805 Ricotta, eggs, lemon zest and juice in mixing bowl. Mix in flour, sugar, cornmeal, baking powder, baking soda and salt just until moistened. Batter will be very thick. Stir in melted butter until incorporated. Gently fold in blueberries. Spoon batter into prepared pan. Bake until golden brown and a knife inserted into center comes out clean, about 30 to 35 minutes. Allow to cool in pan 10 minutes, invert onto a baking sheet, and then turn right side up onto a platter to cool. Dust with powdered sugar and serve with butter.