I can eat them by the handful, in pancakes, on cereal, and just about any way. Fresh is always best. This is why when a recipe says Blueberry whatever I’m going to give it a serious look.
This recipe caught me for the obvious reason: Blueberry, but also because it has ricotta cheese. Side note: ricotta has more Vitamin B6 than any other cheese. This vitamin is important in adding to our serotonin levels (happy brain).
If you’re new here, or haven’t read other of my posts about cooking, let me warn you that cooking can be challenging for me. I tend to be more free with the process and am highly likely not to have an exact ingredient so I “wing” it. This will become clear soon.
The recipe is simple with ingredients most of us will have.
- ¾ cup granulated sugar
- 5 tablespoons unsalted butter, at room temperature
- 3 large eggs, at room temperature
- ¾ cup part-skim ricotta cheese
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice plus 1 teaspoon, divided
- 1 teaspoon vanilla extract
- 1 ½ cups white whole-wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh blueberries
- 2 tablespoons packed confectioners’ sugar
Please note, the eggs are to be at room temperature. When I’m going to be baking I usually take them out early in the day for this reason. No reason other than it seems a good idea. This time I forgot so I filled a tall glass with hot water then carefully placed the three eggs in it. After 5 minutes they were at room temp.
I’m a lime over lemon person and not being able to find lemon zest in the store I bought 1 lemon to make the zest. What I failed to remember was that I didn’t have a grater. Not a tall, metal cheese grater I remember using as a kid. The kind that scraped the skin off you knuckles. That is the single reason I don’t have one.
I use to have simple heavy-plastic grater but somewhere in one of our moves it didn’t move with us. Since it’s been two years since we moved, it’s obvious a grater is not something needed. Until now.
The best I could come up with was using a peeler. I peeled the lemon and then tried chopping the peel into small bits. It wasn’t bad though it was harder to measure and contributed to a more lemony taste.
The above photo shows it slathered with butter which is purely for the photograph. I did lightly butter a piece but that photo is completely styled like most seen on Pinterest on Instagram. Here are two real baking photos:
- Step 1
Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper.
- Step 2
Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low and beat in ricotta, lemon zest, 2 tablespoons lemon juice and vanilla until just combined. Sprinkle flour on top, then evenly sprinkle baking powder and salt over the flour. With the mixer on low speed, beat until almost combined. Add blueberries and gently fold into the batter. Transfer to the prepared pan.
- Step 3
Bake the cake until starting to brown around the edges and a tester inserted in the center comes out clean, about 1 hour. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edge to loosen the cake, then invert it onto the rack. Carefully turn it right-side up. Let cool completely.
- Step 4
Clean the bowl, add confectioners’ sugar and whisk in the remaining 1 teaspoon lemon juice until smooth. Brush the glaze on the cake.
Blueberries taste a lot like summer: sweet yet sometimes a bit tart, juicy, and completely delicious. This has been our 2021 summer. Even though fresh blueberries will be disappearing from the market soon, we’re holding on to the last few weeks of summer and tasting the delights it has to share.