Breads & Bakingciaoflorentina5.0
Lemon Blueberry Bread
Fluffiest lemon blueberry bread, made with with smooth olive oil, a creamy richness from ricotta cheese and a decadent lemon glaze!
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
- spatula
- pan
- knife
📝 Preparation Steps
1
Preheat your oven to 350 “ F
2
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.
blueberries1.5 cups
3
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.
eggs (farmer's market organic free range)2
4
Using a wide spatula gently fold the wet batter into the dry ingredients , making sure not to crush the blueberries if possible.
blueberries1.5 cups
5
Using a drop of olive oil make sure to coat the inside of a loaf pan.
6
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.
7
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.
8
Glaze:
9
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.
10
Using the whisk drizzle the glaze on top of the blueberry bread and immediately sprinkle with the remaining lemon zest. Slice with a serrated knife and enjoy with your morning coffee.
Nutrition Facts
calories
367 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
1 g
sugar Content
29 g
sodium Content
278 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
49 mg
carbohydrate Content
49 g
saturated Fat Content
4 g
unsaturated Fat Content
13 g
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