Tuscan Blueberry Olive Oil Cake

Method:

1. Preheat the oven to 170°C and line a 20 cm baking tray with baking paper.

2. In a large mixing bowl, rub the zest of the three lemons (only the yellow part!!) and sugar together with your fingers until fragrant. 

3. Add the eggs and whisk until the mixture is smooth and frothy.

4. Add the lemon juice, olive oil, ricotta, and vanilla essence to the bowl and whisk until fully combined.

5. Add the flour one spoonful at a time, then add the baking powder. Gently fold the mixture with a spatula until just combined. Carefully fold in the blueberries, reserving some of them.

6. Transfer the batter to the prepared tin and smooth the surface. Scatter the remaining blueberries on top, pressing them lightly into the batter so they remain slightly exposed.

7. Bake for 50 minutes, or until golden and a skewer inserted into the center comes out clean. Cool in the tin for 15 minutes, then transfer to a wire rack.