I am trying to break into the baking thing.
My only problem with baking is the stuff
you want to bake are not always the healthiest. That is why I have avoided
baking all together, except for the occasional chocolate chip cookies that is
really to satisfy my boyfriend’s sweet tooth. But I am on Pintrest, pinning some healthy baking recipes and even some that are probably over a 1000 calories
that I can try to make once and a
while... BUT NOT GET CRAYZ!!
I
found a really sweet and tangy tasting Lemon Ricotta Bread Recipe that has found
its way into my recipe book, it is that good! Blueberries are available all year round (but
better in spring/summer) so you can always make this bread and the ricotta
makes it very fluffy and soft with every bite! It was easy to make and you can show off your
baking skills to that future Mother-in-law...! It is great for breakfast or a tea/coffee break. But I bake when I have people coming over and most importantly
to fatten my friends up with a sweet treat! That is the thing about baking....
you have to share the calorie!!
Adapted from Hungry Couple
Recipe
Ingredients
- 2 whole Eggs
- 1-¼ cup Sugar
- 1 stick Unsalted Butter, At Room Temperature
- ½ cups Ricotta Cheese
- 1 teaspoon Vanilla
- 3 whole Lemons, Zest Only
- ½ cups Buttermilk
- 1-¾ cup All-purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- 1 cup Blueberries
- Powdered Sugar For Dusting (optional)
Method
Add the eggs and sugar to a large bowl and beat until thoroughly combined and lightened in color. Beat in the butter followed by the ricotta cheese, vanilla, lemon zest and buttermilk.
In a separate bowl, combine the flour, baking powder and salt. Beat the dry ingredients into the wet until mixed. Fold in the blueberries and mix by hand just until combined.
Pour the batter into a buttered and floured loaf pan and bake in a preheated 350ºF oven for 1 hour or until a cake tester comes out clean. Allow to cool before removing from the pan and dust with powdered sugar, if desired.
Labels: Eats
