Ingredients
| 4 whole eggs |
| 150 g caster sugar |
| 65 g plain flour |
| ½ tsp baking powder |
| 50 g hazelnut meal |
| 1 whole lemon zest |
| 100 g butter (melted) |
| 150 g ricotta cheese |
| 125 g blueberries |
Preparation
Read full directions on Food from Michelle's Kitchen at https://foodfrommichelleskitchen.com/2015/09/15/blueberry-and-ricotta-cake/
