Lemon Blueberry Ricotta Loaf

Name: Lemon Blueberry Ricotta Loaf
Cook time: 60 min
Yield: 8 servings
Ingredients: 1 sheet parchment paper; 0.5 cup unsalted butter softened; 0.75 cup granulated sugar; 1 lemon zest from 1 lemon; 2 large eggs; 1 tsp vanilla extract; 2 tbsp lemon juice; 0.75 cup ricotta cheese; 1.5 cups all-purpose flour; 2 tsp baking powder; 0.5 tsp salt; 1 cup Blueberries fresh or frozen, do not thaw if using frozen; 1 tbsp all-purpose flour for coating blueberries; 0 icing optional, for topping; 0 powdered sugar for dusting, as desired

This lemon blueberry ricotta loaf is the perfect complement to an afternoon cup of coffee or tea, with a light and fluffy texture thanks to its ricotta base.

By @kaitsplatess

Original recipe source

Cook time: 60 minutes

Servings: 8

Ingredients

1 sheet parchment paper
0.5 cup unsalted butter softened
0.75 cup granulated sugar
1 lemon zest from 1 lemon
2 large eggs
1 tsp vanilla extract
2 tbsp lemon juice
0.75 cup ricotta cheese
1.5 cups all-purpose flour
2 tsp baking powder
0.5 tsp salt
1 cup Blueberries fresh or frozen, do not thaw if using frozen
1 tbsp all-purpose flour for coating blueberries
0 icing optional, for topping
0 powdered sugar for dusting, as desired

Instructions

Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
In a large bowl, beat the butter, sugar, and lemon zest together until light and fluffy.
Beat in the eggs, one at a time. Stir in the vanilla, lemon juice, and ricotta until smooth.
Gently fold in the flour, baking powder, and salt.
Toss blueberries in flour to prevent them from sinking. Gently fold them into the batter.
Pour the batter into the loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with icing or dust with powdered sugar as desired. Enjoy warm or at room temperature!