1 cup all-purpose flour
1 tsp baking powder
2 eggs
½ cup sugar
½ cup unsalted butter, softened
¾ cup ricotta cheese
1 tsp vanilla extract
1 cup fresh or frozen blueberries
8–10 Cadbury Choclairs
2 tbsp milk or cream
Set the oven to 175°C and prepare 8-inch round cake pan with butter grease.
Take sugar and butter in a bowl and beat until airy and light. Add eggs one by one and mix well.
Now stir in softened ricotta cheese and vanilla extract until well blended.
Sift in flour and baking powder. Fold gently then add blueberries.
Pour the batter into the prepared cake pan and bake for 45-50 minutes. Check the doneness with a toothpick until it comes out clean.
Combine Choclairs with milk in a saucepan and heat until the candies melt. Stir constantly to avoid lumps.
Once the cake is done, pour the prepared glaze over it and serve warm.