INGREDIENTS
1 cup
Blueberries
2 cups
Blueberries, fresh
1 tsp
Lemon, zest
1
Lemon, Zest and juice of
1 tbsp
Thyme, fresh leaves
2
Eggs
1 cup
Blueberry jam
1 tbsp
Honey
1 tsp
Baking powder
1/2 tsp
Baking soda
1/2 cup
Cornmeal
2 tbsp
Dixie crystals sugar
1 1/2 cups
Flour
3/4 tsp
Salt
2 tbsp
Butter
1 1/4 cups
Milk
1/2 cup
Sargento whole milk ricotta cheese