Blueberry Lemon Loaf with Ricotta and Cardamom: A Unique Twist on a Classic

I’m thrilled to share a personal favorite that has become a staple in my kitchen. This isn’t just any ordinary blueberry lemon loaf; it’s a delightful version enhanced with the creaminess of ricotta and touch of cardamom. Perfect for brunch, a snack, or a sweet end to your meal, this loaf promises to impress!

Why this recipe works:

What makes this Blueberry Lemon Loaf with Ricotta so special? It’s all about balancing flavors and textures. The ricotta adds a creamy richness that complements the tartness of the lemon and the sweetness of the blueberries, while cardamom provides a subtle spicy note that makes each bite fascinating.

Key Ingredient Breakdown

• Ricotta Cheese: Adds moisture and creates a wonderfully soft texture.
• Cardamom: Elevates the loaf with its unique, aromatic flavor.
• Blueberries and Lemon: Provide a burst of freshness and a zingy flavor, making the loaf irresistibly fruity.

Ingredients

• 1 ¾ cups all-purpose flour (210 grams)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 tsp cardamom
• 1 tablespoon grated lemon zest
• ¾ cup plain Greek yogurt
• ¼ cup honey (or regular sugar. If you don’t use honey, add 1 tbsp to the olive oil)
• ¼ cup maple syrup
• 2 tbsp olive oil
• 2 large eggs
• 1 teaspoon vanilla extract
• optional 1 tsp lemon extract
• 1/2 cup ricotta
• 1 tbsp sugar
• 1 tsp lemon zest
• 1 cup fresh blueberries (if using frozen, do not thaw)
• 2 tablespoons all-purpose flour (to toss the blueberries)
• Optional lemon glaze:
• ½ cup powdered sugar
• 1-2 tablespoons lemon juice

Directions

• Preheat your oven to 350°F (175°C).
• Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
• In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
• In another bowl, mix the lemon zest, Greek yogurt, honey, maple syrup, applesauce, olive oil, eggs, and vanilla extract until well combined. Add the ricotta mixed with 1 tsp zest and 1 tbsp sugar
• Add the wet ingredients to the dry ingredients, stirring just until combined.
• In a small bowl, toss the blueberries with the 2 tablespoons of all-purpose flour (this helps prevent them from sinking to the bottom of the loaf).
• Gently fold the flour-coated blueberries into the batter.
• Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
• Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• Optional Glaze:
• Whisk together the powdered sugar and lemon juice until smooth.
• Drizzle over the cooled loaf.

FAQs:

•   Can I use frozen blueberries? Absolutely! Just toss them in a little flour before adding to prevent them from sinking.
•   Is there a dairy-free alternative to ricotta? Yes, you can use an equal amount of silken tofu to mimic the texture of ricotta.
•   How should I store the loaf? Keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

This Blueberry Lemon Loaf with Ricotta is a testament to how a few simple tweaks to a classic recipe can create something extraordinary. Whether you’re serving it up at a family brunch or enjoying a slice with your afternoon tea, it’s sure to bring a smile to everyone’s face.