¾ to 1 cup of coconut palm sugar (or your choice of sugar)
5 tablespoons unsalted kerrygold butter room temperature
3 large eggs at room temperature
¾ of organic ricotta cheese
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 ½ cups of almond flour for keto friendly version or you can use your choice of another flour if you would like.
2 teaspoons baking powder
½ teaspoon of hymilylan salt
2 cups fresh blueberries
Preheat oven to 350 degrees and spray with avocado oil spray 9 x 5 inch loaf pan and you can line bottom with parchment paper. I love using the design silicone pans you can get off of amazon. That is what gives the bread that pretty swirl design.
Mix your sugar and 5 tablespoons butter in a large bowl until creamy. You can use a mixer.
Mix in your 3 eggs one at a time into your large bowl as well.
Now you can mix in your in your ricotta, lemon juice and vanilla extract until fully mixed.
Then add your flour, baking powder, and salt. After adding those additional ingredients you can now mix all that together as well.
Add 2 cups of blueberries and gently fold into the batter.
Now you can transfer your blueberry lemon ricotta cake mixture to your bread pan. Remember you can also use parchment paper if using a regular bread pan.
Bake for approximately 1 hour. Your cake should turn a little brown and you can use a toothpick insertion to the center of cake to make sure it comes out clean. That is how you know it is fully done!