Blueberry Lemon Bread
Prep time: 10 mins
Cook time: 50 mins
Ingredients
- 1 1/2 c blueberries
- 1/2 c extra virgin olive oil
- Zest from 2 lemons
- 1 tsp vanilla extract
- 2 large eggs organic
- 1 1/2 c organic flour all purpose
- 3/4 c granulated cane sugar
- 1/2 tsp sea salt
- 1/2 c ricotta cheese
- 1/2 c powder sugar
- 1/2 lemon juiced
- 1/2 tsp baking powder
- 3/4 tsp baking soda
Directions:
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Preheat your oven to 350 “ F
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In a large bowl whisk together the flour with the baking soda, baking powder and sea salt. Add the blueberries and half of the lemon zest and gently toss to coat. Set aside.
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In a separate bowl whisk together the eggs, granulated sugar, olive oil, vanilla and ricotta cheese until smooth. Transfer to the bowl with the flour blueberry mixture.
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Using a wide spatula gently fold the wet batter into the dry ingredients , making sure not to crush the blueberries if possible.
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Using a drop of olive oil make sure to coat the inside of a loaf pan.
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Transfer the batter to the oiled pan.
Bake in the preheated 350”F oven for about 50 minutes to one hour, or until a toothpick inserted in the center comes out almost clean.
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Transfer to a cooling rack and allow it to cool off completely. Gently transfer the cooked bread onto a plate and start working on your lemon glaze.
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To make the lemon glaze whisk together the powder sugar with the lemon juice until smooth and thick to your liking. Add more lemon juice or powder sugar to obtain desired consistency.
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Using the whisk drizzle the glaze on top of the blueberry bread and immediately sprinkle with the remaining lemon zest.