This Blackberry & Ricotta Cornmeal Loaf is super moist & rich with delicious bright & jammy centers!
Course Dessert
Cuisine American
Keyword Blackberry, Loaf, Ricotta, Snacking Cake
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Servings 8
Author Leona G.
Equipment
1 Loaf pan
Ingredients
3largeeggs
1cupsugar
1tbsplemon zest
2tspvanilla extract
5tbspolive oil
¼cupbutter
1cupricottawhole milk
1cupflour
½cornmealyellow or white
1tspbaking powder
¼tspbaking soda
coarse sugar for toppingoptional
blackberry jam
1cupfrozen blackberries
¼cupsugar or honey
2tsplemon 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.