Homemade blueberry lemon bread from scratch, made with smooth olive oil, a creamy richness from ricotta cheese and a decadent lemon glaze!
I clearly can’t help it you guys: this moist blueberry lemon bread made withe the smoothest olive oil has taken over my life.
Oh yeah, and ricotta cheese of course, but we won’t talk about that today, because by now it would be the same as saying I’m baking with flour.
Duhh! Ricotta cheese + olive oil (no butter), you are the greatest! Don’t you ever let anyone tell you different! Love, yours truly!
Because you guys love my ricotta blueberry muffins and lemon muffins so much, and because I had a bunch of blueberries and lemons in the refrigerator, I whipped us up a quick bread to have for breakfast with iced tea or latte!
And of course, I had to make a lemon glaze to drizzle over the top, right?
I also loaded as many blueberries in there as I could! Sure they were gonna get messy, but that’s the chance we take for such a beautiful mess. Agreed ?
My food photography is all about the perfection of imperfection; you know, that’s where my artist soul finds refuge, in that which can not be recreated, reproduced again. The one moment in time which will never happen exactly the same way ever again.
Blueberry stains, you are perfect imperfection and I love you for showing off like that!
Don’t mean to oversell this, BUT:
I’m pretty sure this has to be the best blueberry lemon bread ever!
P.S. Let’s address the little green stains around some of the blueberries!
Why are they green and not purple right ? Simple answer is: Anthocyanin!
Long story short: the antioxidants in plants responsible for the beautiful colors you see in blueberries. Depending on the PH levels in their environment they will change colors.
Usually, baking soda will make your batter pretty alkaline, hence the greenish tint of the blueberry stains. If you absolutely must avoid this, then make sure to add some extra acidity to your batter or use a little less baking soda.
- 1 1/2 c blueberries
- 1/2 c extra virgin olive oil or liquid coconut oil
- Zest from 2 lemons
- 1 tsp vanilla extract
- 2 large eggs organic
- 1 1/2 c organic flour all purpose
- 3/4 c granulated cane sugar
- 1/2 tsp sea salt
- 1/2 c ricotta cheese
- 1/2 c powder sugar
- 1/2 lemon juiced
- 1/2 tsp baking powder
- 3/4 tsp baking soda
Preheat your oven to 350 “ F
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.
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.
Using a wide spatula gently fold the wet batter into the dry ingredients , making sure not to crush the blueberries if possible.
Using a drop of olive oil make sure to coat the inside of a loaf pan.
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.
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.
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.
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.
To store the blueberry lemon bread overnight, wrap it in some aluminum foil and keep on the kitchen counter.