Lemony Blueberry Ricotta Loaf
Zippy, juicy, and with a texture you can sink your teeth into, this one ticks all the baked good boxes.
Ingredients
For the dry ingredients:
- 1 1/2 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- zest from 2 lemons divided in half
- 1 1/2 cups blueberries
For the wet ingredients:
- 3/4 cups sugar
- 1/2 cup whole milk ricotta cheese
- 1/2 cup extra virgin olive oil
- 2 teaspoons vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- 2 large eggs
For the drizzle:
- 1/2 cup powdered sugar
- juice of half a lemon
For the toppings:
- sprinkle of powdered sugar (optional)
- the remaining lemon zest
- a handful extra blueberries halved for decoration (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper, and set aside.
- Whisk the flour, baking soda, baking powder, salt and half the lemon zest in a large bowl. Rinse and drain the blueberries and add them to the bowl. Toss gently to coat. Set aside.
- Place the sugar and ricotta cheese into another large bowl, and whisk until smooth. Gradually mix in the olive oil, vanilla extract, lemon juice and eggs, and whisk until blended thoroughly. Fold into the dry ingredients just until blended through, and pour into your parchment lined loaf pan. Bake for 50 to 60 minutes until the loaf is golden on top and a toothpick inserted in the center of the loaf comes out clean.
- Remove the loaf from the oven, and let rest on a wire rack until cooled completely.
- Blend the powdered sugar with the lemon juice and drizzle over the top of the cooled loaf.
- Sift a little powdered sugar over the top if you like, sprinkle with the rest of the lemon zest, and crown with a few halved blueberries to finish.