FOR THE CRUST:
FOR THE FILLING:
Beat the butter with sugar in a bowl with an electric mixer until foamy.
Add the egg and vanilla extract until smooth and finally add the flour with baking powder, continue beating until forming a smooth dough.
Butter a 10-inch approx. springform baking pan, spread the dough with your fingers at the bottom and half of the sides.
Refrigerate while preparing the filling.
Preheat the oven to 360°F.
Mix the ricotta, condensed milk, eggs, vanilla extract and flour in a blender, blend for 2 minutes until smooth.
Mix the blueberries with the tablespoon of flour (so that they don’t stick together) and put them on top of the reserved dough in the baking pan.
Pour the blender liquid on top and bake in the oven for 1 hour and 15 minutes or until set and slightly brown.
Allow to cool in the mold, unmold, refrigerate and enjoy!
Recipe by: @minigourmet
