Ciambella ricotta e mirtilli

Ricotta and blueberry ciambella (round cake? Cake with a hole? Not really a doughnut)

Ingredients:

500g sheep ricotta (but goat or cow will do fine); 150g sugar; 2 eggs; 200g flour (or rice flour, like mine); a sachet of vanilla flavoured yeast (these are the ones we usually find here; you can add separately); blueberries.

Procedure:

Whisk the ricotta with the sugar until creamy; beat in the eggs; slowly add sieved flour; add yeast; add blueberries; pour in previously buttered tin; pop in oven at 170 Celsius.

Easy peasy and a great breakfast or afternoon snack!