Lemon Blueberry Olive Oil Loaf with Ricotta
This super moist and rich cake, baked in a loaf pan, is bursting with lemon and blueberry flavors! The addition of olive oil and ricotta adds a rich flavor and creaminess to this sweet bread. Top it with lemon zested icing while it’s still warm for the best lemon blueberry treat! It’s perfect for brunch or a sweet craving.
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If you are constantly drawn to lemon recipes in the Spring, you’ll love this loaf! It’s similar to my reader favorite, Lemon Coconut Bread, but uses a few different ingredients – olive oil instead of butter, and ricotta instead of sour cream. Each are delicious and worth trying!
Lemon and blueberries compliment each other so deliciously! I love making this loaf, but if you have some extra time, you should definitely try my Lemon Blueberry Sweet Rolls recipe! They’re made with my favorite, soft roll dough and Homemade Lemon Curd. So good!
But for a quick and easy lemon/blueberry treat, this loaf is perfect! Let’s get into this recipe…
Why you’ll love this recipe
- So flavorful – perfect if you love all things lemon!
- Easy to make (can be mixed by hand if you don’t have a stand mixer).
- Fast – this recipe can be made in less than 90 minutes (most of which is bake time).
- Freezes really well – if you have a lot of lemons to use, make a few loaves and freeze for up to 8 weeks (and beyond).
- Everyone LOVES it!
- Perfect recipe for breakfast, brunch or gift!
Important ingredients to make a lemon blueberry ricotta olive oil loaf
There are a few unique ingredients that make this recipe extra delicious. Here’s why they work so well together:
- Lemon zest – add an incredible citrus flavor that goes perfectly with blueberries!
- Extra Virgin Olive Oil – one of the key ingredients in this recipe, olive oil yields a loaf with a delicate and moist crumb, without having to use butter. The fruity notes from the olive oil also compliment the lemon and blueberries.
- Ricotta cheese – yields a loaf with moisture and creaminess. Use a firm, whole milk, ricotta for best results.
- Blueberries – Compliments lemon perfectly for a fresh, garden flavor! Use fresh or frozen blueberries (see the recipe notes).
Steps to make this recipe
This recipe can be made in either a stand mixer, or by hand. Making it in a stand mixer will help things go a bit quicker, but you can still get delicious results mixing it by hand.
- Preheat your oven to 350°F.
- Mix together the dry ingredients first (flour, baking powder and salt). Set those aside.
- Combine the lemon zest and sugar. They should be fully incorporated together, releasing a fragrant citrus smell.
- Add the eggs one at a time.
- Drizzle in the olive oil and fully incorporate.
- Add the flour and ricotta alternately to the wet mixture.
- Mix in the blueberries by hand so you don’t smash them.
- Pour the batter into a loaf pan, greased and lined with parchment.
- Bake for 50-60 minutes. The loaf should be golden, but it’s also best to insert a toothpick into the center to make sure it’s baked all the way through.
- Let the loaf cool in the pan for 10 minutes before removing. While it’s cooling, prepare that delicious lemon-zested icing.
- Transfer the loaf to a wire cooling rack.
- Brush the top and sides of the lemon loaf with the icing while it’s still warm. As the loaf cools, the icing will set and smooth out. Allow the loaf to cool completely before serving, about 1 hour.
- Slice and enjoy!
How to store sweet bread
You will definitely have a hard time not eating this entire loaf, but if you do have any leftovers, wrap it in plastic wrap to keep it from drying out. Store it on the countertop for up to 3 days, or in the refrigerator for up to 5 days.
This is my preferred way to store sweet breads, including my Orange Dream Pound Cake. It helps to lock in the moisture and keeps it from drying out – especially if you choose to freeze it.
Can I freeze this loaf
Yes! If you are making this and you know you want to freeze it, do not ice it out of the oven. Allow it to cool completely before freezing, at least 2 hours. Wrap the loaf in plastic wrap and place in a freezer ziplock bag. You can freeze this loaf for up to 3 months. Defrost it in the refrigerator for 24 hours.
Once defrosted, you can drizzle the icing over the loaf and let it set for about 10 minutes before slicing. The thicker the icing, the better it will set. No need to reheat it first.
What kind of pan should I use?
Loaf Pan – Use a standard size loaf pan, which measures 8.5 x 4.5 x 2.5-inches. Using a larger loaf pan will cause the loaf to not bake as tall. I love using this USA Loaf Pan.
If you use smaller loaf pans, just make sure they are filled 2/3 of the way full.
I have a feeling this Lemon Blueberry Olive Oil Loaf is about to become your new favorite treat! Serve it for brunch or dessert. Or simply enjoy it a little slice at a time whenever you need something sweet. This refreshing, citrus flavored sweet bread is sure to have a special place in your heart.
Other recipes you’ll love
Best Garlic Knot Rolls Recipe and Video
Garlic and Rosemary Pull Apart Bread
Healthy Zucchini Muffins with Chocolate Chips
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Lemon Blueberry Olive Oil Loaf with Ricotta
Ingredients
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup granulated sugar
- 1 Tablespoon lemon zest
- 3 large eggs room temperature
- ½ cup extra virgin olive oil
- 1 teaspoon vanilla extract
- ½ cup ricotta cheese
- 2 Tablespoons lemon juice
- ⅔ cup blueberries*
Lemon Icing
- 1 cup powdered sugar
- the zest of 1 lemon
- 2-3 Tablespoons milk
Instructions
- Preheat oven to 350°F/175°C. Spray one standard size loaf pan (8.5 x 4.5 x 2.5-inches) with nonstick spray. Place a piece of parchment paper in the pan, covering the bottom and long sides of the pan (this will make it easier to lift the loaf out after it’s baked). Set pan aside.
- In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
- To the bowl of a stand mixer, add the sugar and lemon zest. With the whisk attachment, mix on medium low speed until the zest and sugar are fully combined, about 2 minutes.
- Add the eggs one at a time, mixing well between each addition. Mix for about 2 more minutes, until smooth.
- Stop the mixer and switch to the paddle attachment. While on low speed, drizzle the olive oil into the mixture. Add the vanilla and continue to mix for 2 minutes.
- Add half the flour mixture and mix on low speed until fully incorporated. Add half of the ricotta and mix until fully incorporated. Repeat with the rest of the flour and ricotta and mix until smooth. Add the 2 Tablespoons of lemon juice and mix until fully incorporated, about 1 minute.
- Stir in the blueberries by hand. Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, until golden brown. Insert a toothpick in the center of the loaf to make sure it’s done – it should come out mostly clean, with a few moist crumbs on it. Allow the loaf to cool in the pan for 10 minutes.
- While the loaf is cooling, in a small bowl, whisk together the ingredients for the lemon icing. Add just enough milk to make it thick but spreadable.
- After the loaf has cooled in the pan for 10 minutes, lift up on the parchment and transfer it to a wire cooling rack. Carefully remove the parchment paper from the loaf. Using a pastry brush, brush the lemon icing over the top and sides of the loaf. The icing will set as the loaf continues to cool. Allow loaf to cool completely before slicing.
- Enjoy! See Notes for storing ideas.
Notes
- Store the loaf by wrapping with plastic wrap. This lemon blueberry loaf can be stored on the countertop for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze it by placing the wrapped loaf into a freezer ziplock bag. Freeze for up to 3 months.
- *You may use frozen blueberries instead of fresh – be sure to add them while still frozen and bake right away.
