INGREDIENTS
6 oz
Blueberries
1/2 tsp
Lemon, zest
6 oz
Raspberries
2
Eggs
2 tbsp
sugar plus
4 tsp
Baking powder
1/2 tsp
Baking soda
3 cups
Flour, unbleached
1/2 tsp
Salt
1 tsp
Vanilla extract
1/2 cup
Whole wheat flour
1/2 cup
Oil
1 cup
Ricotta cheese
1 cup
Whole milk