Lemon Blueberry Ricotta Bread

• 2 whole Eggs
• 1-1/4 cup Sugar
• 1 stick Unsalted Butter, At Room Temperature
• 1/2 cups Ricotta Cheese
• 1 teaspoon Vanilla
• 3 whole Lemons, Zest Only
• 1/2 cups Buttermilk
• 1-3/4 cup All-purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1 cup Blueberries
• Powdered Sugar For Dusting (optional)

1. 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.
2. 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.
3. Pour the batter into a buttered and floured loaf pan and bake in a preheated 350u0b0F 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.

eggs, sugar, butter, ricotta cheese, vanilla, lemons, buttermilk, allpurpose, baking powder, salt, blueberries, powdered sugar

Taken from tastykitchen.com/recipes/breads/lemon-blueberry-ricotta-bread/ (may not work)