Preheat your oven to 375 “F
In a mixing bowl whisk together 1 1/2 cups of the flour, the baking powder and sea salt. Gently stir in the blueberries and set aside.
In a separate bowl whisk together the egg, 3/4 cup of sugar, olive oil, vanilla extract, ricotta cheese and the milk.
Add the wet mixture to the dry ingredients and gently fold it together.
Prepare a springform cake pan and using a dab of soft butter coat the inside and the sides of the pan.
Pour the muffin cake mixture inside and set it on a rimmed baking sheet.