Lemon Blueberry Ricotta Loaf

As soon as the temperature goes up, I start thinking of all the different ways I can use lemons. If you’re new around here, I’m obsessed with lemons!! This lemon blueberry loaf is light, airy and delicious. My secret ingredients of using ricotta and olive oil in the batter makes it so moist and delicious!

Ingredients

1 3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup of ricotta

1/2 cup maple syrup

1/3 cup olive oil

2 eggs

1 tablespoon lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries

Directions

Preheat the oven to 350 F

Grease a loaf pan with butter and set to the side

In a mixing bowl, add all of the dry ingredients (flour, baking soda, baking powder and salt) and whisk together

In a large mixing bowl, add all of the wet ingredients (ricotta, maple syrup, olive oil, eggs, lemon zest and juice and vanilla) and whisk together

Slowly add your dry ingredients to your wet ingredients and fold in to incorporate

Put your blueberries in a small bowl and toss them in 2 tablespoons of flour

Add the flour coated blueberries to the batter and fold them in

Add the batter to the loaf pan and bake for 40-45 minutes or until a toothpick comes out clean

Allow to cool for 10 minutes before flipping the loaf out of the pan

Buon appetito!