Blend 2 cups of chocolate sponge cake or any sponge to powder (if you don’t have any, you can use chocolate cookies) and mix with 1 tablespoon of cream cheese and the required tablespoons of dulce de leche to make a compact dough. Put the dough in an oiled loaf pan.
Put 1 lb 2 oz of ricotta, 4 eggs, 1 heaping tablespoon of cornstarch, 1 condensed milk and lemon zest in a blender. Mix everything together and pour over the dough in the baking pan.
Put 10.5 oz of fresh blueberries in a small bowl with 1 tablespoon of powdered sugar and stir without breaking the fruit. Scatter blueberries over the pie. The powdered sugar will be used to keep the blueberries in the surface, without sinking to the bottom. Bake at 360°F for 40 minutes and voilà!
Recipe by: @valenmacauliffe