Lemon Blueberry Olive Oil Ricotta Loaf with Lemon Icing Recipe
This Lemon Blueberry Olive Oil Loaf with Ricotta is a super moist and rich cake baked in a loaf pan, bursting with bright lemon and fresh blueberry flavors. The combination of olive oil and ricotta cheese adds a creamy texture and distinct richness, making this sweet bread perfect for brunch or satisfying a sweet craving. Topped with a zesty lemon icing, it's a delightful treat that balances tart and sweet beautifully.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 10 slices (1 8-inch loaf)
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup granulated sugar
- 1 Tablespoon lemon zest
Wet Ingredients
- 3 large eggs, room temperature
- ½ cup extra virgin olive oil
- 1 teaspoon vanilla extract
- ½ cup ricotta cheese
- 2 Tablespoons lemon juice
Fruit
- ⅔ cup blueberries (fresh or frozen)*
Lemon Icing
- 1 cup powdered sugar
- Zest of 1 lemon
- 2-3 Tablespoons milk
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Spray a standard loaf pan (8.5 x 4.5 x 2.5 inches) with nonstick spray. Line the bottom and long sides with parchment paper to make removing the cake easier after baking. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and sea salt. Set aside.
- Combine Sugar and Lemon Zest: In the bowl of a stand mixer fitted with a whisk attachment, add the granulated sugar and lemon zest. Mix on medium-low speed for about 2 minutes until the sugar is fully infused with the zest’s fragrance.
- Add Eggs: Add the eggs one at a time, thoroughly mixing between each addition. Continue mixing for an additional 2 minutes until the batter is smooth and well combined.
- Add Olive Oil and Vanilla: Switch to the paddle attachment on low speed and slowly drizzle in the olive oil. Add vanilla extract and mix for another 2 minutes to incorporate.
- Incorporate Flour and Ricotta: Add half of the flour mixture and mix on low until just combined. Add half the ricotta cheese and mix until incorporated. Repeat with remaining flour and ricotta, mixing until the batter is smooth. Add lemon juice and mix for about 1 minute to combine fully.
- Fold in Blueberries: Gently fold in the blueberries by hand, being careful not to break them up too much. Pour the batter into the prepared loaf pan, smoothing the top.
- Bake: Bake for 50-60 minutes, until the top is golden brown and a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs. Let the loaf cool in the pan for 10 minutes.
- Prepare Lemon Icing: While the loaf cools, whisk together powdered sugar, lemon zest, and 2 to 3 tablespoons of milk in a small bowl until the icing is thick but spreadable.
- Ice the Loaf: Carefully lift the loaf out of the pan using the parchment paper and transfer it to a wire rack. Remove parchment paper from the loaf. Using a pastry brush, gently brush the lemon icing over the top and sides. Allow the icing to set as the loaf cools completely before slicing and serving.
- Enjoy and Store: Slice and enjoy! See notes below for the best storage practices.
Notes
- Store the loaf wrapped tightly in plastic wrap. It stays fresh on the countertop for up to 3 days or refrigerated for up to 5 days.
- For longer storage, freeze the wrapped loaf in a freezer-safe ziplock bag for up to 3 months.
- You may substitute frozen blueberries for fresh; add them frozen directly into the batter and bake immediately to avoid excess moisture.
