1½ cups fresh or frozen blueberries (if frozen, do not thaw)
3-4 tbsp. turbinado (raw) sugar
Instructions
Preheat oven to 350 degrees Fahrenheit. Spray a loaf pan with nonstick cooking spray and line with parchment paper for easy removal. Set aside.
In a medium bowl, whisk together 1½ cups flour, sugar, baking powder, baking soda, salt, and cardamom. Set aside.
In a large bowl whisk together ricotta cheese, eggs, butter, and vanilla. Add dry ingredients to wet ingredients and fold to combine.
In a small bowl toss the blueberries with the remaining 2 tbsp. flour. Add to the batter and gently fold to combine.
Sprinkle the top of the bread with turbinado sugar.
Bake for 50-55 minutes until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/blueberry-cardamom-ricotta-bread/