Lemon Blueberry Ricotta Cake

1. Preheat oven to 350F. Line a 9×9 inch baking pan with parchment paper and spray with nonstick cooking spray.

2. In a large bowl, add sugar and zest of lemon. Rub the zest together into the sugar until the sugar turns a pale yellow color. Add in the eggs, melted butter, olive oil, vanilla extract and ricotta cheese. Whisk to combine.

3. Add in the sifted flour, baking powder and soda and salt. Stir just until combined. Fold in the blueberries.

4. Pour into prepared baking pan and bake in preheated oven for 34-38 minutes, or until a toothpick inserted into the center comes out clean. Allow to fully cool in pan.

5. Make the blueberry syrup. In a small saucepan, add blueberries, lemon juice and sugar. Cook over medium heat, stirring frequently until blueberries burst open and release their natural juices, and until the sugar is dissolved. Remove from heat and allow to fully cool.

6. Make the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and handheld mixer, add the softened cream cheese and butter, and beat until light and fluffy. Add in the powdered sugar and beat until combined, light and fluffy.

7. Spread the cream cheese frosting over cooled cake, then add blueberry syrup on top. You can reserve some of the syrup to serve when you serve the cake. Enjoy!