Indulge your senses with the delightful combination of zesty lemon and juicy blueberries in this Lemon Blueberry Olive Oil Loaf with Ricotta! This Italian-inspired treat is not just a loaf; it's a slice of sunshine that will brighten your day and tantalize your taste buds. Perfect for breakfast, a snack, or even dessert, this moist and flavorful loaf is sure to impress your family and friends. With just a few simple ingredients and a little bit of love, you can create a masterpiece that’s as beautiful as it is delicious. Ready to elevate your baking game? Let’s dive into this irresistible recipe!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 1 loaf
Ingredients
- 1 cup ricotta cheese
- 1/2 cup olive oil
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with olive oil or line it with parchment paper for easier removal of the loaf.
- In a large mixing bowl, combine 1 cup of ricotta cheese and 1/2 cup of olive oil. Use a whisk to blend them together until smooth and creamy.
- Add 1 cup of sugar to the ricotta and olive oil mixture. Whisk until the sugar is fully incorporated and the mixture is light and fluffy.
- Crack 3 large eggs into the bowl, one at a time, whisking well after each addition. This will help to aerate the batter and create a light texture.
- Stir in 1 teaspoon of vanilla extract, the zest of 1 lemon, and the juice of 1 lemon. Mix until all the wet ingredients are well combined.
- In a separate bowl, sift together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. This will ensure that the dry ingredients are evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can make the loaf dense.
- Gently fold in 1 cup of fresh blueberries, being cautious not to break them apart. This will distribute the blueberries throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. The top should be golden brown and spring back when lightly pressed.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, slice the loaf and serve. This Lemon Blueberry Olive Oil Loaf with Ricotta can be enjoyed on its own or with a dollop of additional ricotta on top.
Tips
- Use Fresh Ingredients: For the best flavor, opt for fresh blueberries and high-quality olive oil. The freshness of the ingredients will make a noticeable difference in taste.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense loaf, while gentle folding will keep it light and airy.
- Zest It Right: Make sure to zest the lemon before juicing it. This will ensure you get all the fragrant oils from the skin, adding a burst of citrus flavor to your loaf.
- Check for Doneness: Ovens can vary in temperature, so start checking your loaf a few minutes before the suggested baking time. A toothpick inserted into the center should come out clean when it’s done.
- Cool Completely: Allow the loaf to cool completely on a wire rack before slicing. This helps the texture set and makes for cleaner slices.
- Add a Touch of Sweetness: For an extra indulgent treat, serve your slices with a dollop of ricotta cheese and a drizzle of honey or maple syrup.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for longer freshness. You can also freeze slices for a quick treat later on!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 30g
Protein: 8g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 75mg
