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INGREDIENTS:

1-1/2 cup whole wheat pastry flour ( or any flour on hand should work, except gluten free flour)

1 tsp baking powder

1/2 tsp baking soda

1/2 cup unrefined sugar + 2 tablespoons, you can use 3/4 cup if you like

1 cup ricotta cheese, (I used low fat)

2 organic large eggs

1/4 cup low fat milk

Juice of two limes or lemons

1 -1/2 cup fresh organic blueberries, washed and dried very well, (I used the salad spinner to dry them)

9″ springform pan, coated with baking spray
DIRECTIONS:

Preheat oven to 350 F degrees. In a stand up mixer with wire whisk attachment, mix eggs, sugar, milk, lime juice and cheese. Add flour, baking soda and baking power.

Pour batter into prepared pan and sprinkle berries over batter.
Bake for 55-60 minutes. Cool in pan on a wire rack for at least 30 minutes before removing from the baking pan to cool completely on a wire rack.
Optional: Dust cake with confectioners sugar. Enjoy!

Servings: 8-10

Nutrition analysis:

Calories per serving: 207

Calories from Fat: 37

Total Fat: 4.1 g

    Sat Fat: 1.9g

Cholesterol: 51 mg

Sodium: 138 mg

Total Carbohydrates: 35.2g

    Dietary Fiber: 2.9g

Sugars: 15g

Protein: 7.6g