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.
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.
Notes
Can I use frozen blueberries ? - yes you can use the frozen ones in a pinch but use them straight from the freezer, do not allow them to thaw at all.
Don’t Overmix the Batter - use a wide spatula to gently Fold everything together for the fluffiest result.
Storage - once completely cooled off any leftover blueberry bread can be wrapped in aluminum foil and stored at room temperature. Individual slices can be frozen in little freezer bags then popped in the toaster oven to reheat.