INGREDIENTS
4
eggs - separated
2 cups
fresh ricotta cheese
2/3 cup
plain yogurt
1 tbsp
lemon zest
1 1/3 cups
flour
1 tbsp
baking powder
1/2 tsp
salt
1/2 tsp
baking soda
1 1/2 cups
whole milk
16 oz
fresh or frozen blueberries (I used frozen)
3/4 cup
sugar
1 tbsp
lemon juice
1 tbsp
lemon zest
1 cup
water