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.
A Few Tips
- Baker’s spray makes quick work for greasing baking pans.
- Use a piece of foil or parchment for the measured dry ingredients for easy cleanup.
- Whenever I am baking, I use a whisk to lighten the flour before measuring.
- Make sure to have fresh baking soda and powder for full leavening power.
- I always use unsalted butter because it doesn’t have preservatives and is fresher.
- Combining lemon and vanilla extract gives the loaf subtle tartness and sweetness.
- Whole milk ricotta gives the loaf a very rich flavor.
- Whenever I am working with berries to put into a cake, I always dust them with flour, so they won’t sink in the batter as it bakes. Remember to remove any excess flour (strain the berries after they are coated).
Blueberry Lemon Ricotta Loaf
Serves 8 to 10- 1 3/4 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup unsalted butter at room temperature
- 1 cup sugar
- 3 large eggs at room temperature
- 1 tablespoon minced lemon zest
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese (whole milk preferred)
- 1 1/2 cups blueberries
In a medium bowl with an electric mixer on medium speed or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest, lemon, and vanilla extract and mix until well blended.
Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the ricotta, mixing constantly, and then add the rest of the flour and ricotta.
Combine the blueberries in a small bowl and sprinkle over the 2 tablespoons of flour; coat the berries with the flour. Remove excess flour. Fold the berries evenly into the batter, making sure not to break up the berries. If using a food processor, pulse a few times to just blend together and keep the berries whole.
Pour the mixture into the prepared loaf pan and bake for about 55 minutes or until a cake tester inserted in the center comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack. When cool, place on a rectangular platter, slice, and serve.
