Place the blueberries in a bowl, drizzle with 30 g of lemon juice and sprinkle with 20 g of sugar, mix and leave to macerate
Put the flour, butter, egg, baking powder and 50 g of sugar in the mixing bowl. Mix: 10 sec./vel. 5. You will get a crumbly dough
Transfer ⅔ of the crumbs to the bottom of the prepared cake tin and evenly cover the entire surface without pressing. Transfer the remaining crumbs to a bowl and set aside.
Add the ricotta cheese and the remaining sugar, mix: 20 sec./vel. 4.
Add the macerated blueberries and mix: 10 sec./reverse/vel. 2 moving at the same time with the spatula. Spread the cheese and blueberries on the bottom of the cake and cover with the remaining crumbs.
Bake in a pre-heated oven for 30-40 minutes (180 ° C). Carefully remove from the oven and allow to cool .
