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Blueberry Lemon Ricotta Loaf Cake

Go pick some fresh blueberries and support your local farmer! Then hurry home and whip up this one-bowl wonder! You will thank me. Light and refreshing – a great summertime treat! Serve with an iced coffee and you will have a friend for life!

3/4 cup granulated sugar

5 tbsp unsalted butter at room temperature

3 large eggs

3/4 cup part-skim ricotta cheese

2 tbsp lemon zest

2 tbsp lemon juice

1 tsp vanilla extract

1 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 1/2 cups fresh blueberries

2 tbsp packed confectioners’ sugar

1 tsp lemon juice

Preheat oven to 350ÅãF. Coat a 9-by-5-inch loaf pan with cooking spray. Cream sugar and butter in a large bowl with mixer on medium-high speed. Add in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low and beat in ricotta, lemon zest, lemon juice, and vanilla until just combined. Sprinkle flour on top, then evenly sprinkle baking powder and salt over the flour. With the mixer on low, beat until almost combined.

Gently fold blueberries into the batter. Transfer to the prepared pan. Bake the cake until it begins to brown, about 1 hour. Let cool in the pan on a wire rack for 20 minutes, then invert it onto the rack. Let cool completely.

Clean the bowl, add confectioners’ sugar, and whisk in lemon juice until smooth. Brush the glaze on the cake.