First recipe of 2023! Late to the party but took some much needed time off. What have you guys been baking or cooking lately? I started baking with sourdough again and made the best focaccia. I go through phases of baking and hyper fixate. Now it’s all about loaves, breads and snacking cakes. This Blackberry & Ricotta Cornmeal Loaf is a GOOD one! Born out of leftovers and pantry staples, this loaf is one of my favorites for sure. What have you guys been baking?
This loaf is very similar to my strawberry ricotta poppyseed loaf. I love baking with ricotta. It’s perfect since the flavor is so mild and it gives the best texture! The jam in the center is homemade using frozen blackberries and it’s so simple to make!
How To Make Blackberry Jam
- Add 1 cup of frozen blackberries to a small saucepan along wtih 1/4 cup sugar & 2 tsp of lemon juice.
- Stir them often. Once they soften, about 3 minutes, use the back end of a spatula to mash the berries. Continue cooking for 5-7 minutes until the mixture is thickened. Set aside until ready to use.
You can also use store bought jam if you have that on hand. Any flavor would work!
The cornmeal in this loaf give the best texture ever along with the creaminess from the ricotta cheese! There’s also lemon zest all throughout for a bright flavor. The jammy blackberry centers are my favorite part. It’s the best snacking cake! Definitely one of my favorites on my site. Be sure to use whole milk ricotta for this recipe.
Oh and did I mention that this Blackberry & Ricotta Cornmeal Loaf is all made in one bowl! It really is the easiest and yummiest!
Blackberry & Rictotta Cornmeal Loaf
Equipment
- 1 Loaf pan
Ingredients
- 3 large eggs
- 1 cup sugar
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- 5 tbsp olive oil
- ¼ cup butter
- 1 cup ricotta whole milk
- 1 cup flour
- ½ cornmeal yellow or white
- 1 tsp baking powder
- ¼ tsp baking soda
- coarse sugar for topping optional
blackberry jam
- 1 cup frozen blackberries
- ¼ cup sugar or honey
- 2 tsp lemon juice
Instructions
- Preheat the oven to 350°
- In a large bowl, add in your eggs and sugar & zest. Whisk for 1-2 minutes until well incorporated. Next, mix in the oil, melted butter, vanilla extract & ricotta until well blended. Add in the flour, cornmeal, baking powder, baking soda & salt. Stir just until there are no dry pockets of flour left.
- Pour half the batter into a parchment lined loaf pan and add the jam evenly on top. Using a butter knife, swirl the jam around. Top with the remaining batter. Sprinkle with coarse sugar (optional) Bake for 50-60 minutes until the center is set. Allow to cool before slicing. Enjoy.
Blackberry jam
- Add all the ingredients to a small saucepan & cook on low, striring occasionally. Once the blackberries have softened about 3 minutes, use the back end of a spatula to mash them. Continue cooking for another5 minutes until the berries are broken down and the mixture is thickened. Set aside to cool.
