1/2 cup (75 g) unbleached all-purpose flour

1/3 cup (50 g) fine cornmeal (No. 400)

1 tsp baking powder

1/2 tsp salt

1/4 cup (55 g) unsalted butter, softened

1/2 cup (105 g) sugar

1 egg

1/2 cup (130 g) ricotta

1 tsp lemon zest

2 cups (300 g) fresh blueberries

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of an 8-inch (20 cm) springform pan and line the bottom with parchment paper.

In a bowl, combine the flour, cornmeal, baking powder and salt.

In another bowl, cream the butter and sugar with an electric mixer for 5 minutes or until the mixture turns pale. Add the egg and mix well. Add the ricotta and lemon zest. Stir in the dry ingredients. Transfer the batter to the prepared pan, then place the blueberries on top, spreading them out evenly.

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