I’m always in the search for recipes where I can use leftover ingredients from other recipes. This bread was one of them. I had leftover ricotta from the breakfast casserole I made and needed to use it up before it went bad. I found this recipe and it was ideal since I had a random lemon in the fridge too. We picked blueberries earlier this summer, so they’re my go to fruit for bread or muffins.
The bread came together quickly and it was delicious. It’s not an over sweet bread, so it was perfect for breakfast with a cup of coffee or an after dinner snack.
1 3/4 cup whole wheat white flour
2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, softened at room temperature
1 1/4 cup sugar
1 tsp vanilla extract
1/2 cup buttermilk
1/2 cup ricotta cheese
1 cup blueberries
Zest of one lemon
Preheat oven to 350 degrees. Butter and flour a loaf pan and set aside.
In the bowl of a stand mixer, cream together the sugar and eggs. Add in the butter and mix until combined. Stir in the ricotta cheese, vanilla, buttermilk and lemon zest.
In a separate bowl, combine the dry ingredients until well combined. Add the dry ingredients to the wet mixture and stir just until combined. Fold in the blueberries. Pour the batter into the prepared loaf pan.
Bake for 1 hour until a toothpick inserted into the cake comes out clean. Remove from oven and allow to cool completely until ready to slice and serve.
Source: Hungry Couple NYC