Fluffiest most decadent blueberry lemon bread, with olive oil and a creamy richness from ricotta cheese.
I clearly can’t help it you guys: this blueberry lemon bread made withe the smoothest olive oil has taken over my life. Oh yeah, and ricotta cheese of course, but we won’t talk about that today, because by now it would be the same as saying I’m baking with flour.
Duhh! Ricotta cheese + olive oil, you are the greatest! Don’t you ever let anyone tell you different! Love, yours truly!
This blueberry lemon bread or cake, whatever you wanna call it, is another red carpet couple making magic every step of the way !
Because you guys love my ricotta lemon muffins so much, and because I had a bunch of blueberries and lemons in the refrigerator, I whipped us up a quick blueberry lemon bread with my best Italian olive oil to have for breakfast with my iced latte !
And of course, I had to make a lemon glaze to drizzle over the top. I also loaded as many blueberries in there as I could! Sure they were gonna get messy, but that’s the chance we take for such a beautiful mess. Agreed ?
My food photography is all about the perfection of imperfection; you know I would never clean up those perfect blueberry stains, or the messy drizzle on the sides of my blueberry lemon bread.
That’s where my artist soul finds refuge, in that which can not be recreated, reproduced again. The one moment in time which will never happen exactly the same way ever again.
Blueberry stains, you are perfect imperfection and I love you for showing off like that !
I’m pretty sure this has to be the best olive oil bread I’ve ever made, and I make a lot of olive oil breads. Like all the time you guys!
But when you throw some blueberry lemon magic in there, just speechless !
In all honesty, this is a riff on this cranberry olive oil bread I make during the holidays. Tough related at the core, they are still two very different olive oil breads in flavors. Minus the ricotta cheese of course, but who’s keeping track of that ? 
I’m really not a competitive person at all, hey I’m an artist, I don’t rush , I’m a beginner, but if there was an olive oil blueberry lemon bread competition i’d be the first to say: I got this, sign me up! Tyler Florence can bring it! teeheehee
Let the olive oil bread battle begin! I’d be making this blueberry lemon bread to steal the show! Or maybe I would go all out with the Lemon Olive Oil Cake with Berries and Whipped Mascarpone. The struggle is real!
I’ll just let you make it and test it first, then we can all talk olive oil Blueberry Lemon Bread insanity! ~ Florentina Xo’s
P.S. Before I let you go, my little scientist brain can’t help but address the little green stains around some of the blueberries inside the blueberry lemon bread.
Why are they green and not purple right ? Simple answer is : Anthocyanin !
Long story short: the antioxidants in plants responsible for the beautiful colors you see in blueberries. Depending on the PH levels in their environment they will change colors.
Usually, baking soda will make your batter pretty alkaline, hence the greenish tint of the blueberry stains. If you absolutely must avoid this, then make sure to add some extra acidity to your batter or use a little less baking soda.
Personally, as i mentioned before, I love to see nature show off, and this blueberry lemon bread recipe is so perfect and fluffy thanks to the baking soda, that I would not change anything at all.
Your call kids, just bake the bread, or one of these olive oil cakes!
- 1½ c blueberries
- ½ c extra virgin olive oil
- Zest from 2 lemons
- 1 tsp vanilla extract
- 2 large eggs, organic
- 1½ c organic flour, all purpose
- ¾ c granulated cane sugar
- ½ tsp sea salt
- ½ c ricotta cheese
- ½ c powder sugar
- ½ lemon juiced
- ½ tsp baking powder
- ¾ tsp baking soda
- Preheat your oven to 350 “ F
- In a large bowl whisk together the flour with baking soda and baking powder. 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 , 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 blueberry lemon olive oil bread 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.
- 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 the blueberry lemon bread with a serrated knife and enjoy with your morning coffee.
You’ll Also Love:
Cranberry Olive oil Bread
Mascarpone Olive Oil Banana Bread
Olive Oil Blueberry Muffin Cake
Lemon Olive Oil Cake
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