Lemon Blueberry Ricotta Pound Cake

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1 3/4 cups (250 g) all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter

1 cup (8 ounces, 230 g) ricotta cheese

1 1/2 cups sugar (300 g)

3 large eggs

1 teaspoon vanilla extract

1 Tbsp lemon zest

1 cup (5 ounces, 140 g) blueberries

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