Blueberry-Lemon Ricotta Cake

1. Preheat oven to 350° F. Grease a 9-inch cake pan with nonstick spray. Line the bottom with parchment paper. Set aside.
2. In a large bowl, combine the flour, granulated sugar, baking powder and salt. In a medium bowl, whisk the eggs until frothy. Add ricotta, vanilla, lemon zest and lemon juice. Stir until smooth. Fold into dry ingredients just until blended. Add melted butter and 1 1/2 cups of blueberries. Stir carefully to not crush the blueberries.
3. Pour batter into prepared pan. Scatter remaining blueberries on top. Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until edges are golden-brown and a toothpick inserted into center comes out clean. Let cool for 15 minutes in the pan. Then, invert the cake onto a large cake plate.
4. To make the glaze, add the lemon curd and milk to a measuring cup. Stir in the powdered sugar until smooth. Pour glaze over the cake, or serve slices with glaze spooned over the top.

Note: If using real eggs instead of Egg Beaters®, reduce flour to 1 1/2 cups.