Back Lemon Blueberry Baked Ricotta INGREDIENTS: 30 ounces ricotta 3 large eggs, beaten 1 teaspoon vanilla 5 tablespoons lemon juice 1/2 teaspoon baking powder 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 3 tablespoons honey 1 cup blueberries 1 tablespoon sugar for blueberries DIRECTIONS: 1. Pick through blueberries and toss with 1 tablespoon sugar, allow them to sit while you work on the rest of the dish. Preheat the oven to 400F. ​ 2. Combine all ingredients in a large mixing bowl and stir well, fluffing the mixture as you stir. ​ 3. Pour the mixture into a square casserole dish, or into individual ramekins. ​ 4. Bake the ricotta mixture in the center of the oven for approx. 30 minutes. Remove from the oven and add blueberries to the top. ​ 5. Return to the dish to the oven and bake for another 20-30 minutes, or until the edges and top begin to brown and the ricotta is puffed up. ​ **This breakfast dish can be enjoyed at any temperature - we prefer warm!

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