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Blueberry Lemon Ricotta Loaf

Blueberry and lemon are a match made in heaven, and when you add ricotta to the mix it is absolute perfection. I was so excited to share this recipe with you guys since I know that many of you are blueberry lemon fans. This loaf cake is so moist and fluffy thanks to the ricotta. With the pungent lemon flavour, bursts of juicy blueberries in a light and fluffy cake texture there is so much to love about this blueberry lemon ricotta loaf!

The Ingredients You Will Need…

2 Cups Blueberries
2 Tbs Cornstarch
1 Cup Butter, sotfened

1 Cup Granulated Sugar
1 Tbs Vanilla Extract
2 Lemons, zested

1 Lemon, juiced
4 Eggs
1 Cup Ricotta Cheese (Full Fat)

2 Cups All Purpose Flour
1/2 Cup Almond Flour
4 Tsp Baking Powder

1/4 Tsp Salt

Icing Drizzle

1/2 Cup Confectioners Sugar

2 Tbs Lemon Juice
1/4 Tsp Vanilla Extract

The Ricotta

Ricotta cheese is a smooth cheese with a creamy mild taste and a thick texture. That is why it works so perfect for this recipe. When added to the cake batter it creates a creamy and light texture that cannot be replicated with any other ingredients. In my opinion, I think it is one of the best ingredients to add into pound cake.loaf cake since it contains the richness and light texture to the cake. The ricotta cheese paired with the blueberries and lemon really bring this cake to another level!

Method:

Step 1:

Start by preparing your lemon and blueberries.

Step 2:

Mix all of the cake batter ingredients together.

Step 3:

Add the batter to a cake tin and bake. Prepare the icing sugar drizzle.

Step 4:

Drizzle over the icing sugar and top with blueberries. Enjoy! 🙂

Blueberry Lemon Ricotta Loaf

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PREP: 30

COOK: 1

TOTAL: 1 30

AUTHOR: Victoria DeMelo

SERVINGS: Slices

Servings: 12 Slices

Ingredients:

2 Cups Blueberries
2 Tbs Cornstarch

1 Cup Butter, sotfened
1 Cup Granulated Sugar
1 Tbs Vanilla Extract

2 Lemons, zested
1 Lemon, juiced
4 Eggs

1 Cup Ricotta Cheese (Full Fat)
2 Cups All Purpose Flour
1/2 Cup Almond Flour

4 Tsp Baking Powder
1/4 Tsp Salt

Icing Drizzle

1/2 Cup Confectioners Sugar

2 Tbs Lemon Juice
1/4 Tsp Vanilla Extract

Instructions:

Preheat oven to 320 degrees.

In a large bowl or a cake mixer cream together butter, sugar, vanilla extract, lemon zest and lemon juice.
1 Cup Butter,, 1 Cup Granulated Sugar, 1 Tbs Vanilla Extract, 2 Lemons,, 1 Lemon,
Once that is creamed together, add eggs one at a time. Once that is mixed in fully, add ricotta and continue to mix until no lumps appear.
4 Eggs, 1 Cup Ricotta Cheese (Full Fat)
In a separate bowl mix together flour, almond flour, baking powder, and salt. Add the dry ingredients to the wet mixture. Mix until dry ingredients are incorporated but do not over mix.
2 Cups All Purpose Flour, 1/2 Cup Almond Flour, 4 Tsp Baking Powder, 1/4 Tsp Salt

In an another bowl mix together blueberries and cornstarch until all the blueberries are coated with the cornstarch. Fold the blueberries into the batter gently.
2 Cups Blueberries, 2 Tbs Cornstarch
Line a loaf pan or bundt pan with cooking spray so it the cake does not stick. Add the batter in.
Bake at 320 degrees for 60-80 minutes. Mine took 1 hour and I used a bundt cake pan. The cake is done when a toothpick comes out clean from the middle.

Icing Drizzle

Whisk together icing sugar, lemon juice and vanilla. This will be the drizzle for on top of the cake.
1/2 Cup Confectioners Sugar, 2 Tbs Lemon Juice, 1/4 Tsp Vanilla Extract
Once the cake is cooled, transfer to a serving plate and drizzle with icing sugar. Best served with coffee, enjoy 🙂