Preheat the oven to 180°C/160°C fan/gas mark 4.

Butter the bottom of a 23cm (9 inch) cake tin, line with baking parchment and butter the sides.

Cream the butter and sugar together until light and fluffy – you can use an electric mixer with a paddle attachment or do it by hand with a large spatula.

Add the eggs one at a time, making sure each is well combined before adding the next.

Scrape down the sides of the bowl.

Add the flour, salt, lemon zest, ground ginger and ground hazelnuts and mix until fully incorporated.

Fold the ricotta and half the blueberries into the batter and scoop into the prepared tin.

Top with the remaining blueberries and the roughly chopped hazelnuts, and sprinkle with the demerara sugar.

Bake for about 55–65 minutes or until the cake has set, the blueberries have exploded a little and oozed blue syrup, and the hazelnuts are golden.

Allow to cool in the tin. Once cooled, place in the fridge to help it set so that you can transfer it to a serving platter.

The cake keeps well in the fridge for 3–4 days, but it’s best to bring it up to room temperature before eating so that you can enjoy all the flavours to the full.