Mix the eggs and sugar together for at least 10 minutes until the mixture is puffy and frothy.
Then add the melted butter and ricotta.

Then add the sifted flour and baking powder, the grated lemon peel and half of the almond flour.
Finally add the whole blueberries, washed and dried, stirring gently with a spatula so that they do not break.

Pour the mixture into the mold lined with parchment paper and level the surface.
Sprinkle the surface with the remaining almond flour, then cook for about 40 minutes at 180 ° C, in a preheated ventilated oven.

The blueberry cake is ready: all you have to do is let it cool and serve it!

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