Blueberry lemon Ricotta Loaf
This lemon blueberry ricotta cake is so soft, moist, light and full of flavor. All you need is one bowl, some basic ingredients and 10 minutes of work and have such a delicious cake.
Blueberry lemon Ricotta Loaf moist and tender lemon cake made with ricotta cheese with lots of blueberries swirled in. It’s a loaf style cake which means it’s super simple to make. So fresh tasting and so delicious especially when you finish it with an easy, tart-sweet lemon icing. Make it today and treat yourself to a slice today and tomorrow morning!
About Time:
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 10 Slices
- Slimming World: 5 syns per serving
Ingredients:
- 1 cup (160g): of all-purpose flour
- 150g: of blueberries fresh or frozen
- 2 teaspoons: of baking powder
- A pinch: of salt
- 1 teaspoon: of Lemon extract
- Lemon zest
- 270g: of ricotta cheese
- ¼ cup (4 tablespoons): of fat-free plain yogurt
- 10 tablespoons: of Natural Erythritol sweetener
- 2: eggs
For the drizzle:
- 2 tablespoons of powdered sugar
- Fresh lemon juice (use just enough to achieve an icing drizzle consistency)
Go to the next page to get the Instructions
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