Ricotta Shortcakes with Blueberries
30 min
Veggie
10650
For 2 Portions
140 g
spelt flour, type 630
100 g
blueberry, fresh
60 g
crème fraîche
50 g
ricotta
1
egg
1/2
lemon
70 g
sugar
50 g
butter
1 tsp
baking powder
1 tsp
baking soda
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Thoroughly wash lemon with hot water. Then zest and juice lemon.