RICOTTA LEMON CAKE WITH BLUEBERRY TOPPING
Source: Italian Desserts by Anthony Parkinson

Moist, light, and lemon flavored, this cake is perfect for a topping of sweetened berries. A small slice of heaven to end your meal.

CAKE:
2 cups sugar
1 cup softened butter
4 large eggs
1 1/2 teaspoons lemon extract
1/2 cup ricotta cheese
3 cups all-purpose flour
1/2 cup milk
zest of 1 lemon, finely chopped
TOPPING:
3 cups blueberries
3/4 cup sugar
1 teaspoon lemon juice
powdered sugar for topping

FOR THE CAKE:
Preheat the oven to 350 degrees F. Butter and flour a 9-inch 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. Cool.

TO PREPARE THE TOPPING:
Combine the blueberries, sugar, lemon juice, 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.