Lemon Blueberry Ricotta Loaf Cake

Serves 8 · 20 min prep · 55 min cook

Ingredients

• 1 1/2 cups, plus 1 tbsp for berries all-purpose flour
• 2 tsp baking powder
• 1/2 tsp fine salt
• 1 cup whole-milk ricotta cheese
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup neutral oil (canola or avocado)
• 2 tbsp (from 2 lemons) lemon zest
• 3 tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• 1 1/4 cups fresh blueberries
• 3/4 cup powdered sugar
• 1 1/2 to 2 tbsp lemon juice for glaze

Instructions

1. 1Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with a parchment sling so the long sides overhang for easy removal.
2. 2Whisk flour, baking powder, and salt in a medium bowl; set aside. Toss the blueberries with the remaining flour to help prevent sinking.
3. 3In a large bowl, whisk the ricotta, granulated sugar, eggs, oil, lemon zest, lemon juice, and vanilla until smooth and creamy, about 1 minute.
4. 4Add the dry ingredients to the wet and fold with a spatula just until combined; a few small lumps are fine. Gently fold in the floured blueberries.
5. 5Scrape the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until the top is golden, a toothpick inserted in the center comes out with a few moist crumbs, and the center springs back lightly.
6. 6Cool the loaf in the pan on a rack for 15 minutes, then lift out using the parchment and cool completely, about 1 hour, before glazing.
7. 7Whisk the powdered sugar with lemon juice until thick but pourable; add a few more drops of juice if needed. Drizzle over the cooled cake and let set 10 minutes.
8. 8Slice with a serrated knife. The crumb should be moist and tender from the ricotta, with bright lemon flavor and juicy berries throughout.