- 1 tablespoon butter
- 2 1/2 cups fresh ricotta
- 1/2 cup honey, additional for drizzling
- 1/4 cup sugar
- 3 eggs
- 1 1/2 teaspoons almond extract
- 1 1/2 teaspoons lemon juice
- 1/2 cup Fresh blueberries
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat oven to 375 degrees Fahrenheit. Grease an 8-inch springform pan with butter. Set aside.
Beat eggs and sugar together in a bowl with an electric mixer until well combined (about 2-3 minutes). Add in ricotta, almond extract, honey and lemon juice to bowl and mix until combined (about 1 minute).
Pour batter into the pan and bake for 45-60 minutes or until it has browned and set in the center.
Drizzle with additional honey and blueberries before serving.