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Lemon Blueberry Olive Oil Loaf with Ricotta

Lemon Blueberry Bread sliced.
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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.

 

  • Author: thatbreadlady
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 1, 8-inch loaf 1x
  • Category: dessert, brunch
  • Method: baking
  • Cuisine: American

Ingredients

Scale
  • 1 3/4 cup (210g) all-purpose flour
  • 1 teaspoon (5g) baking powder
  • 1/2 teaspoon (3g) fine sea salt
  • 1 cup (100g) granulated sugar
  • 1 Tablespoon (6g) lemon zest
  • 3 large eggs (170g), room temperature
  • 1/2 cup (102g) extra virgin olive oil
  • 1 teaspoon (4g) vanilla extract
  • 1/2 cup (125g) ricotta cheese
  • 2 Tablespoons (29g) lemon juice
  • 2/3 cup (125g) blueberries*

Lemon Icing

  • 1 cup (115g) powdered sugar
  • the zest of 1 lemon
  • 2–3 Tablespoons (30-45g) milk

Instructions

  1. 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.
  2. In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
  3. 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.
  4. Add the eggs one at a time, mixing well between each addition. Mix for about 2 more minutes, until smooth.
  5. 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.
  6. 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. 
  7. Stir in the blueberries by hand. Pour the batter into the prepared loaf pan. 
  8. 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.
  9. 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.
  10. 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. 
  11. 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.

Find it online: https://thatbreadlady.com/lemon-blueberry-olive-oil-loaf-with-ricotta/