Prep time 10 minutes
Cook time 60 minutes
Yield: Serves or Makes 6-8
Preheat oven to 350˚ F.
In a large bowl, cream together sugar and butter with an electric mixer until light and fluffy. Add in the eggs, one at a time to incorporate.
Add in the ricotta, lemon juice, some grated lemon zest and a splash of vanilla and mix well.
Mix in the flour, baking powder, and salt. Mix until just incorporated. Fold in 1-2 cups of fresh blueberries into batter gently.
Batter will be thick, so spread carefully into a prepared loaf pan.
Bake in preheated oven for approximately one hour or until a tester comes out clean. Let cool before slicing and serve!