Lemon Blueberry Olive Oil Ricotta Loaf (Moist, Light & Flavor-Packed)

If you’re looking for a soft, moist, bakery-style loaf that feels indulgent yet simple to make, this Lemon Blueberry Olive Oil Ricotta Cake is about to become your new go-to.

Made with creamy ricotta, heart-healthy olive oil, and bursting blueberries, this loaf delivers bright citrus flavor, a tender crumb, and just the right amount of sweetness. It’s perfect for breakfast, snack time, or even a light dessert.

Enjoy!

xoxo

SiLLibake

**Lemon Blueberry Olive Oil Ricotta Cake**

This Lemon Blueberry Olive Oil Ricotta Loaf is the perfect mix of comfort and freshness—light, citrusy, and incredibly moist without feeling heavy.

Why you will love this Lemon Blueberry Olive Oil Ricotta Cake:

Ultra moist texture thanks to ricotta and olive oil
Naturally flavorful with fresh lemon zest and juice
Balanced sweetness (can be made lower sugar!)
Simple ingredients you likely already have
Freezer-friendly & meal prep approved
Tips for the Best Ricotta Loaf:
- Don’t overmix → keeps the loaf light and fluffy
- Use full-fat ricotta for best texture
- Toss blueberries in a little flour if they sink
- Use fresh lemon zest (this is key for flavor!)
- Let it fully cool before slicing to avoid crumbling
Healthy & Customization Options:
Since you love optimizing recipes, here are a few easy swaps:
- Lower sugar: Use monk fruit or erythritol
- Higher protein: Add ½ scoop vanilla protein powder
- Dairy swap: Use Greek yogurt instead of ricotta (slightly tangier)
Storage Tips:
- Room temperature: 2 days (covered)
- Fridge: Up to 5 days
- Freezer: Slice and freeze for up to 2 months
When to Serve This Loaf:
- Breakfast with coffee
- Post-workout snack (add protein boost!)
- Healthy dessert alternative
- Brunch centerpiece

Recipe: Lemon Blueberry Olive Oil Ricotta Cake

Prep Time: 10 min

Cook Time: 40-50 min

Serving: 10

Lemon Blueberry Olive Oil Ricotta Cake

Looking for a soft, moist, and bakery-style lemon blueberry loaf that’s made with simple, wholesome ingredients? This Lemon Blueberry Olive Oil Ricotta Loaf is the perfect balance of fresh citrus flavor, juicy blueberries, and a tender crumb—all made lighter with olive oil and protein-rich ricotta (or Greek yogurt).

This recipe is easy to make, incredibly flavorful, and perfect for breakfast, snack, or dessert. Plus, it’s made with better-for-you ingredients while still tasting indulgent!

Ingredients:

1 cup all-purpose flour, spooned and leveled (120g)

½ cup almond flour, spooned and leveled (56g)

2 teaspoons baking powder (8g)

¾ teaspoon sea salt (5g)

½ cup cane sugar, 95-100g (or zero calorie granulated sugar)

Zest of one lemon

Juice of half a lemon, 2 tbsp

¾ cup Ricotta cheese (180g)

½ cup extra-virgin olive oil (120g)

2 large eggs

1 teaspoon vanilla extract

¾ - 1 cup frozen blueberries (approx. 120g)

¼ cup flakey almonds, 20-25g (to sprinkle on top, optional)

1 tsp raw sugar (to sprinkle on top, optional)

Directions:

1. Preheat the oven to 350°F and grease and line an 8x4-inch loaf pan.

2. In a large bowl add your eggs, sugar, ricotta, olive oil, lemon zest, lemon juice, and vanilla. Whisk all your ingredients until well incorporated.

3. Next add your baking powder and salt. Whisk until well combined.

4. Add the flour and almond flour, using a spoon or spatula mix in the dry ingredients, until you see a few streaks of flour. Add your frozen or fresh blueberries, mix to distribute the blueberries, don’t over mix

5. Pour the batter into the prepared pan, sprinkle with ¼ cup sliced almonds and a teaspoon of raw sugar and bake for 40-50 minutes, or until a toothpick inserted comes out clean.

6. Let cool completely before removing the cake from the pan.

Nutrition (Approx): Per slice