I’m not a big baker; I prefer to improvise in the kitchen, which doesn’t really work with baked goods. But I decided to be a little adventurous this time because I love how fluffy baked goods are when ricotta is incorporated. Also, blueberries are in their peak season! You will love this Lemon Blueberry Ricotta Bread from TK member Anita at Hungry Couple. It is sweet yet tangy from the lemon and super moist and fluffy from the ricotta. My taste testers absolutely devoured it.
To make it you will need: lemons, blueberries, eggs, vanilla, ricotta, butter, baking powder, salt, flour, buttermilk, and sugar.
Combine the eggs and sugar in a bowl and whisk until they are light yellow and fluffy.
You will see noticeable air bubbles and it will have a creamy appearance.
Next add the softened butter …
… and buttermilk. Combine well.
Then add the wonderful ricotta!
Whisk it until it is uniform in consistency.
Next add your flavorings, including vanilla …
… and lemon zest!
In a separate bowl, combine the flour, baking powder and salt.
Incorporate the dry ingredients into the wet until mixed.
Make the consistency as uniform as possible.
Then add the blueberries …
… and fold them in.
Pour the batter into a buttered and floured loaf pan and bake in a preheated 350ºF oven for 1 hour.
Let cool to room temperature and then dust with powdered sugar as desired and to make it look pretty, of course.
You will love this cake—it is moist, lemony, bursting with blueberries and just melts in your mouth. Thank you to Anita for sharing this with us! Please visit her website Hungry Couple for other delicious treats.
The delicious combination of blueberries and fresh lemon zest in an easy-to-make sweet quick bread.
- 2 whole Eggs
- 1-¼ cup Sugar
- 1 stick Unsalted Butter, At Room Temperature
- ½ cups Ricotta Cheese
- 1 teaspoon Vanilla
- 3 whole Lemons, Zest Only
- ½ cups Buttermilk
- 1-¾ cup All-purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- 1 cup Blueberries
- Powdered Sugar For Dusting (optional)
Add the eggs and sugar to a large bowl and beat until thoroughly combined and lightened in color. Beat in the butter followed by the ricotta cheese, vanilla, lemon zest and buttermilk.
In a separate bowl, combine the flour, baking powder and salt. Beat the dry ingredients into the wet until mixed. Fold in the blueberries and mix by hand just until combined.
Pour the batter into a buttered and floured loaf pan and bake in a preheated 350ºF oven for 1 hour or until a cake tester comes out clean. Allow to cool before removing from the pan and dust with powdered sugar, if desired.
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.