Scale

For the Cake:

1½ cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 cup ricotta cheese

½ cup unsalted butter, softened

¾ cup granulated sugar

3 large eggs

1 tsp vanilla extract

Zest of 1 lemon

2 tbsp lemon juice

1 cup fresh blueberries (tossed in 1 tbsp flour to prevent sinking)

Optional Glaze:

½ cup powdered sugar

1–2 tbsp lemon juice

Preheat Oven:
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Prepare Wet Ingredients:
In a large bowl, beat ricotta, butter, and sugar until smooth. Add eggs one at a time, then vanilla, lemon zest, and lemon juice.
Combine & Fold:
Gradually mix in dry ingredients until just combined. Fold in blueberries gently.
Bake:
Pour batter into prepared loaf pan and smooth the top. Bake 50–55 minutes or until a toothpick inserted in the center comes out clean.
Cool & Glaze:
Let cake cool in pan 10 minutes, then transfer to a wire rack. Optional: drizzle with lemon glaze once slightly cooled.

Toss blueberries in flour before adding to prevent them from sinking to the bottom.

Can substitute frozen blueberries; no need to thaw.

For extra flavor, add a teaspoon of almond extract.

Store wrapped at room temperature for 2–3 days or refrigerate up to 5 days.