Mix the coconut flour, allulose and baking powder.
In another bowl, beat the eggs, yogurt, ricotta, lemon zest and juice, butter at room temperature and vanilla extract with a mixer until everything is integrated.
Incorporate the dry ingredients little by little until thoroughly mixed. Then add 3/4 of the blueberries in folding motions and pour in an 8-inch round baking pan, previously buttered.
Add the remaining blueberries on top of the mixture and decorate. Put in the oven, preheated to 360°F, for about 50 minutes or until brown.
Allow to cool completely and keep refrigerated! It’s incredible when it’s cool.
Recipe by: @recetasana__
