Blueberry Lemon Ricotta Loaf

Instructions:

1. Preheat your oven to 180°C (350°F) and make sure it’s not set on fan mode.
2. In a mixing bowl, combine the all-purpose flour, baking powder, and a pinch of salt.
3. In another bowl, mix together the ricotta cheese, Erythritol sweetener, yogurt, lemon essence, lemon zest, and fresh blueberries. Add the eggs into this mixture.
4. Gently fold the wet ingredients into the dry mixture until they are well combined.
5. Line a loaf tin with parchment paper and pour the cake batter into it.
6. Place the tin in the oven and bake for approximately 50 minutes. To check if it’s done, insert a skewer into the center of the cake; it should come out clean.
7. Allow the cake to cool slightly.
8. In a separate bowl, blend the powdered sugar with just enough fresh lemon juice to achieve an icing drizzle consistency.
9. Drizzle this icing over the top of the cake.
10. Slice and serve, and enjoy your delicious creation!