Thursday, July 25, 2013

Lemon Blueberry Ricotta Bread


2 Eggs
1¼ cup Sugar
½ cup Ricotta Cheese
1 teaspoon Vanilla
Zest of 3 Lemons
½ cup Buttermilk
1¾ cups all-purpose Flour
2 teaspoons baking powder
½ teaspoon salt
1 cup blueberries
1 stick Unsalted Butter, at room temperature
Powdered sugar for dusting (optional)


Add the eggs and sugar to a large bowl and beat until thoroughly combined and lightened in color. Beat in the butter followed by the ricotta cheese, vanilla, lemon zest and buttermilk.

In a separate bowl, combine the flour, baking powder and salt. Beat the dry ingredients into the wet until mixed. Fold in the blueberries and mix by hand just until combined.

Pour the batter into a buttered and floured loaf pan and bake in a preheated 350ºF oven for 1 hour or until a cake tester comes out clean. Allow to cool before removing from the pan and dust with powdered sugar, if desired.

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