Go Back
Print

Blackberry & Rictotta Cornmeal Loaf

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 minutes
Cook Time 1 hour
Servings 8
Author Leona G.

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.