Directions

For the Cake Batter:

Bring Ingredients to Room Temperature, then fill two containers with hot water from your tap.

Submerge the whole milk ricotta in its original container (still sealed) in one container and the three eggs in the other.

Leave them in the hot water for about 10 to 15 minutes.

Preheat your oven to 350, then line a 9" × 9" pan with parchment paper and lightly grease it with butter for easy removal of the cake.

Mix 1 and 1/2 cups sugar with 1 tablespoon lemon zest for two minutes.

Combine ricotta, olive oil, fresh lemon juice, vanilla extract, and lemon extract, then mix until combined.

Add 3 room temperature eggs, one at a time, and whisk together until smooth.

Do not overmix once the eggs are fully combined into the batter.

In a separate bowl, whisk together flour, baking soda, and salt for one minute until evenly mixed.

Gradually add the dry ingredients to the bowl with the wet ingredients, whisking until just combined, do not to overmix.

Once you can no longer see specs of flour or big lumps in the batter, that’s when you know you’re done mixing.

In a separate bowl, coat fresh blueberries with flour.

Stur carefully to fully coat the blueberries, then gently fold the blueberries into the cake batter using a spatula.

Transfer the cake batter into the prepared baking pan and bake in the preheated oven for about 45 to 50 minutes, or until a toothpick inserted into the center comes out with a few crumbs on it.

Oven temperatures can vary, so it's good to check on the cake a bit before the 40-minute mark, too.

When ready, the cake will have browned edges and will have a light yellow, lightly golden color on top.

Once the toothpick comes out with a few crumbs on it, don't wait for the cake to turn fully golden brown – it may be ready before then.

You may store the cake in the fridge until ready to assemble with the whipped cream frosting and lemony blueberry sauce.

For the Whipped Cream Frosting:

Add softened cream cheese and sugar, then stir together until well combined.

Add heavy cream and vanilla extract, whip with an electric mixer until stiff peaks form.

Keep in the refrigerator until you are ready to frost the cake.

For the Lemony Blueberry Sauce:

Combine all the ingredients, except the lemon juice, in a saucepan and mix together.

Bring to a boil and then simmer for 15 minutes, stirring frequently.

Remove from heat when some blueberries have begun to burst open, but some blueberries are still whole.

Stir in the fresh lemon juice, after removing the sauce from the heat, so it doesn’t get bitter.

Refrigerate for at least an hour or until it cools to room temperature at the very least.

Assemble and serve:

When the cake has cooled completely, spread the whipped cream frosting over the top.

Pour some of the blueberry sauce on top along with a