Olive oil Cake with Ricotta, Cardamom, Lemon, Blueberries, and Blackberries

 Ingredients

• 1 cup whole milk ricotta cheese
• 1 cup granulated sugar
• 1/3 cup olive oil
• 2 lemons, zested
• 2 large eggs
• 1-1/2 cup all-purpose flour
• 1-1/2 teaspoon baking powder
• 1/2 teaspoons kosher salt
• 1/4 teaspoon baking soda
• 1/2 tsp freshly ground cardamom
• 1 pint fresh blueberries and blackberries

Instructions

Preheat oven to 350 and grease a 9x9 pan.

Mix the first four ingredients, and mix in the eggs one at a time. In a separate bowl whisk together the flour, baking powder, salt, baking soda, and cardamom.

Gently mix the dry ingredients into the wet ingredients, and fold in the berries. Bake for 45-60 minutes, until the top is brown and a toothpick comes out clean from the center. (The sides got real brown super quick, so I was worried, but it turned out great.) Allow to cool and serve with a lemon glaze or powdered sugar.