Blueberry Ricotta Pound Cake

INGREDIENTS

2 cups

all purpose Flour

2 tsp

Baking Powder

1/2 tsp

Salt

1 stick

unsalted Butter, softened to room temperature

1 1/3 cups

Sugar

Eggs, room temperature

3/4 cup

Ricotta Cheese

1/2 cup

Milk

1 tsp

Lemon extract (or Vanilla Extract)

Freshly grated zest of 1 Lemon

Freshly grated zest of 1 Lemon 2 cups fresh or frozen Blueberries tossed with 1 tablespoon flour

1 1/2 cups

Confectioner’s (Icing) Sugar

2 tbsp

fresh Lemon juice or to taste