Italian Ricotta Lemon Cake With Blueberry Topping

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   ["For the cake:", "Preheat the oven to 350 degrees F.", "Butter and flour a 9"" cake pan.", "In a bowl, mix together the butter and sugar until fluffy.", "Add the eggs, lemon extract, milk, ricotta, flour and lemon zest, and beat well for 2 minutes on high speed.", "Pour into your prepared pan.", "Bake 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.", "Topping:", "Combine the blueberries, lemon, sugar and 1/2 cup of water, and cook until thickened. Remove and cool.", "Once the cake has cooled, dust lightly with the powdered sugar.", "Serve a small slice with a spoonful of blueberry topping."]

* Per serving · 4 servings · Values may vary.

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