INGREDIENTS
2
eggs
1
x 250g | 9oz tub smooth ricotta
1/2 cup
freshly squeezed lemon juice
2 tsp
vanilla extract
1/2 cup
milk ((I use almond milk but normal milk is fine))
1
metric cup ((150g | 5oz) self raising flour - self rising flour)
2 tbsp
natural sweetener ((or caster/ fine granulated sugar) - adjust to your tastes)
2 tsp
baking powder
salt
1 1/4 cups
fresh blueberries (, plus extra to serve)