Lemon Blueberry Olive Oil Cake

Ingredients:
1 cup whole milk ricotta cheese
1/4 cup honey
1/3 cup sugar
1/3 cup olive oil
zest and juice from 1 lemon
2 large eggs
3/4 cup oat flour (I grind oats in my food processor)
3/4 cup all-purpose flour
1-1/2 teaspoon baking powder
1/2 teaspoons kosher salt
1/4 teaspoon baking soda
2 cups fresh blueberries
For glaze:
3 to 4 Tbs lemon juice
1/2 cup powdered sugar
DIRECTIONS:
Preheat you oven to 350 degrees spray a  8x8 baking dish with cooking spray, set aside.

In a large bowl add ricotta, sugar, olive oil, honey, lemon juice and lemon zest. Stir to combine and mix in eggs, one at a time.

In a medium bowl whisk together flours, baking powder, kosher salt and baking soda. Add the flour mixture to the ricotta mixture and stir just until combined.

Add the half the cake batter to your prepared pan, top with blueberries, pour remaining batter over blueberries and bake for 35-45 minutes or until the cake is fully cooked and lightly browned on top.

Once cake is completely cooled, mix powdered sugar and remaining lemon juice.  Drizzle on cooled cake.