Lemon Blueberry Ricotta Cake with Streusel Topping

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 3 tablespoons butter, melted and slightly cooled
• 1 cup granulated sugar
• 1 tablespoon lemon zest
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups whole milk ricotta cheese
• 3 large eggs, at room temperature
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 3/4 cups blueberries, fresh or frozen
• 1 cup confectioner’s sugar
• 2 to 3 tablespoons fresh lemon juice