Blueberry Lemon Ricotta Loaf Is a Spring Treat

Ricotta cheese is the secret to rich, moist bread.
Blueberry Lemon Ricotta Loaf Is a Spring Treat
Serve this quick bread for breakfast, as a snack, or at tea time, or enjoy as a pick-me-up when your energy is waning. Diane Rossen Worthington/TNS
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On a cold, rainy morning, I was doing errands and hadn’t eaten breakfast. I stopped in this little coffee shop and eyed a lush, blueberry quick bread in the window. I asked for a slice along with a foamy cappuccino.

As I took a bite, I wondered how the baker had developed such a rich, moist quick bread. I asked the baker and discovered that his trick was using ricotta cheese. He said it offered a creaminess and moistness that other dairy products such as buttermilk or sour cream didn’t achieve.

Diane Rossen Worthington
Diane Rossen Worthington
Author
Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at SeriouslySimple.com. Copyright 2021 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.
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