Oven & Pan Prep: Preheat your oven to 350°F (175°C). Line a 9-inch round springform cake pan with parchment paper on the bottom and lightly brush the sides with olive oil, dusting lightly with flour.

Rub Lemon Zest into Sugar: In a large mixing bowl, combine granulated sugar and fresh lemon zest. Use clean fingertips to rub the zest into the sugar for 60 seconds until fragrant, damp, and pale yellow. This friction releases essential citrus oils directly into the crumb.

Whisk Wet Ingredients: Add the whole milk ricotta cheese, room-temperature eggs, mild extra virgin olive oil, fresh lemon juice, and alcohol-free vanilla bean paste into the lemon-sugar bowl. Whisk vigorously for 1 minute until completely smooth and creamy.

Fold Dry Ingredients: Sift in the all-purpose flour, baking powder, and fine sea salt. Use a silicone spatula to gently fold the mixture until just combined and no dry flour pockets remain (do not overmix).

Toss & Fold Blueberries: In a small bowl, toss 1 cup of blueberries with 1 tablespoon of flour (this coats the berries so they suspend evenly in the batter rather than sinking to the bottom). Gently fold the coated blueberries into the batter. Pour batter into the prepared cake pan, smoothing the top. Scatter the remaining 1/4 cup blueberries over the surface.

Bake to Golden Perfection: Bake at 350°F (175°C) for 50 to 55 minutes, until the cake is golden brown, the center is set, and a wooden toothpick inserted into the center emerges clean with just a few moist crumbs attached.

Cool & Dust: Allow the cake to cool in the pan on a wire rack for 20 minutes, then release the springform collar. Cool completely to room temperature, dust generously with confectioners powdered sugar, slice, and serve!