Description
The Blueberry Lemon Ricotta Loaf Recipe is a premium quick bread that sits somewhere between a traditional tea cake and a moist sponge cake. It is defined by its use of creamy ricotta cheese, which provides a structural richness without the heaviness of excessive butter. The lemon zest and juice offer a sharp, acidic contrast to the creamy cheese, while the blueberries provide juicy bursts of sweetness that balance the entire flavor profile.
Ingredients
Scale
- 1 cup ricotta cheese
- ¾ cup sugar
- 2 large eggs
- ¼ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup fresh or frozen blueberries
- 1 tbsp flour (for coating blueberries)
Instructions
- Preheat oven
Set to 175°C (350°F). Grease or line a loaf pan. - Mix wet ingredients
In one bowl, whisk ricotta, sugar, eggs, oil, vanilla, lemon zest, and lemon juice until smooth. - Add dry ingredients
Add flour, baking powder, and salt. Mix until just combined (don’t overmix). - Prepare blueberries
Toss blueberries with 1 tbsp flour (prevents sinking), then gently fold into batter. - Bake
Pour into pan and bake for 50–60 minutes, or until a toothpick comes out clean. - Cool & serve
Let cool before slicing. Optional: drizzle with lemon glaze.
Notes
This loaf is soft, moist, and bursting with fresh blueberry flavor and a hint of lemon—perfect with a cup of tea or coffee.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
Keywords: This loaf is soft, moist, and bursting with fresh blueberry flavor and a hint of lemon—perfect with a cup of tea or coffee.