Orange Cornmeal Loaf with Blueberry Filling

Steps

1. Make the filling first so it can cool: in a small saucepan, stir the blueberries, 30 g (about 2 tablespoons) of the granulated sugar, the cornstarch and 20 g (about 4 teaspoons) of the orange juice. Simmer over medium heat, stirring, for 5 to 7 minutes until thick and jammy. Spread on a plate and cool for at least 20 minutes.
2. While the filling cools, heat the oven to 350°F (175°C). Brush a 9x5-inch loaf pan with the canola oil and line it with a strip of parchment.
3. In a medium bowl, whisk together the flour, cornmeal, baking powder and salt.
4. In a large bowl, rub the lemon zest into the remaining 170 g of granulated sugar with your fingertips until fragrant.
5. Whisk the eggs into the zesty granulated sugar until pale, about 1 minute. Whisk in the olive oil, then the ricotta, the vanilla and 60 g (about 1/4 cup) of the orange juice until smooth.
6. Fold the flour mixture into the egg mixture just until no dry streaks remain.
7. Spread half of the batter in the pan. Spoon the cooled blueberry filling over it, leaving a 1/2-inch border, then cover with the remaining half of the batter and smooth the top.
8. Bake for 60 to 65 minutes, until golden and a toothpick in the cake part comes out clean (a little filling on it is fine). Tent with foil after 40 minutes if the top browns quickly.
9. Cool in the pan on a rack for 15 minutes, then lift out and cool completely on the rack, about 1 1/2 hours.
10. For the glaze, whisk the powdered sugar with the remaining 20 g (about 4 teaspoons) of the orange juice until thick but pourable. Drizzle over the cooled loaf, let it set for 10 minutes, then cut into 12 slices.