Servings: 6 individual cakes
1 cup blueberries
4 tablespoons, plus 1 teaspoon flour, divided
1 cup (8 ounces) Wisconsin Ricotta Cheese, preferably full fat
2 eggs, separated
1 teaspoon vanilla
1 tablespoon lemon zest
6 tablespoons sugar, divided
Preheat oven to 350°F.
In small bowl, sprinkle blueberries with 1 teaspoon flour. Mix well.
In medium bowl, combine Ricotta, egg yolks, vanilla, remaining flour and 4 tablespoons sugar. Gently mix in blueberries.
In mixing bowl, beat egg whites until soft peaks form. Slowly add remaining 2 tablespoons sugar and beat until stiff peaks form. Fold whites into Ricotta mixture. Pour mixture into 6 buttered 4-ounce ramekins. Bake 30 to 35 minutes or until puffed and golden brown. Serve immediately.