Blueberry Glazed Loaf with Lemon Ricotta Cream
Bursting with flavour from the blueberries and jam, this loaf is incredibly moist and fragrant. Served with a cup of hot coffee or freshly steeped tea, it makes for a delightful afternoon treat. Serve it on a pretty platter and this dessert will stand out after an elegant meal, too!
Ingredients
- 4 cups flour
- 4 tsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- 1 ⅓ cup sugar
- ½ tsp freshly ground nutmeg
- 4 large eggs
- ½ cup milk
- ¾ cup orange juice
- ¼ cup fresh lemon juice
- 2 tsp grated orange zest
- 2 tsp grated lemon zest
- ½ tsp almond extract (optional)
- ⅔ cup melted unsalted butter
- 2 cups fresh or frozen blueberries
- ½ cup blueberry jam, stirred to losen
Glaze
- 2 cups icing sugar
- 3 - 4 tbsp lemon juice
- 2 tbsp toasted sliced almonds (optional)
Ricotta Cream
- 1½ cup full fat ricotta
- 2-3 tbsp milk or cream
- ½ tsp grated lemon zest
- 3 tbsp granulated sugar
Instructions
- Preheat oven to 350 degree F.
- Prepare two 4 ½" X 8 ½" loaf pans by greasing and lightly flouring.
- In a large bowl, sift the dry ingredients. Then grate the nutmeg into the bowl.
- In a larger bowl, stir the eggs with milk and juices. Blend in melted butter and zests. Add almond extract if using.
- Gently add the dry ingredients to the wet ingredients. Mix with a spatula just until the dry ingredients are moistened. Ensure there are no flour pockets. Do not overmix.
- Gently fold in the berries.
- Spoon a quarter of the batter into each pan to cover the bottom. Divide the jam into each loaf. Spread the jam over the surface of the batter. Use a knife to swirl the jam
- Fill with the remaining batter. Spread jam on the top and swirl again. Bake for 50 to 60 minutes, checking until a toothpick inserted in the middle of the loaf turns out clean. Remove from pan and let cool on rack. Do not overbake.
To Make Glaze
- Place confectioners' sugar in a medium bowl. Stir in lemon juice and stir until smooth. Add enough juice to make glaze pourable.
To Make Ricotta Cream
- Place ricotta and sugar in food processor fitted with the blade. Whiz for 2 minutes, stopping to scrap the sides.
- Add the milk and zest and whiz for 2 minutes, or until the cream is smooth and light. You may wish to leave the ricotta cream thick like whipped cream or looser like thick maple syrup.
Assembly
- Drizzle glaze on cake. Sprinkle with toasted almonds. Serve with ricotta cream.
Notes
This loaf is best served the day that it is made.
You can wrap it in an air-tight container if you have leftovers.
The loaf freezes well unglazed. Defrost completely then glaze and serve with ricotta cream.
Experiment with different berries, jams, and nuts.