Ricotta Mulberry Sweet Loaf

I will say, while the not being able to be around other humans thing is kind of a bummer, it is helping me focus on some of the items that have been on my to-do list for a while, like recipe development. A friend of mine has a mulberry bush in her back yard, and when she dropped off a bag of berries the other day (while practicing safe non-contact social distancing), I had exactly what I needed to elevate a recipe I’ve been considering for a while. This recipe is essentially a ricotta pound cake, which is perfectly lovely on its own – I mean, come on… it’s cake -, but I like when a recipe is more than just sweet. I want a little complexity that makes for a more satisfying bake and a more interesting flavor. I’d never tried mulberries before this, and I’d describe them as a cross between a blueberry and a blackberry: sweet, a little tart, and minimal seeds. I’ve already sent a text to my friend asking for more as soon as her mulberry bush produces another round of berries.

Ingredients

  • 3/4 cup Softened Butter
  • 1 1/2 cups Sugar
  • 3 Large Eggs
  • 2 tsps Vanilla
  • 15 oz Full Fat Ricotta (drain off any excess liquid)
  • 1 tsp Salt
  • 2 1/2 tsps Baking Powder
  • 1 1/2 cups Flour
  • 1 1/2 cups Fresh Mulberries

Recipe

  1. Preheat oven to 350 F and grease a 9″ loaf pan.
  2. Beat together butter and sugar on high for 5 minutes until light and fluffy.
  3. Beat the eggs in one at a time, fully incorporating each before adding the next one.
  4. Add in vanilla and ricotta a mix until combined. ( Batter may look lumpy or curdled, but it won’t matter once you’ve added the dry ingredients)
  5. In a separate bowl, combine salt, flour and baking powder and whisk ingredients together.
  6. Add the dry ingredients to the wet ingredients a little at a time until combined, do not over mix.
  7. Gently fold in fresh mulberries and pour batter into greased loaf pan.
  8. Bake in the oven at 350 F for 20 minutes. Rotate pan and reduce heat to 325 F and allow to bake for an additional 40 minutes.
  9. Allow loaf to cool for half an hour before turning out of pan.
  10. Once the loaf is completely cool slice and enjoy!

*If you can’t find mulberries, you can use blackberries instead.

Andy and I both really enjoyed the finished product. A lot of times Andy plays guinea pig for me, but his reactions can be a little lackluster. I bake enough that he rarely gets “excited” about new recipes, but when we were sitting on the couch the following day, enjoying a slice for dessert he turned to me and said, “yeah, this is really good cake.” So there you have it.

About Julie

My name is Julieanna Bucior, but I go by Julie (unless I'm in trouble). I'm thirty one. I am a bookkeeper by day, rogue fashion designer/crafter/amateur baker by night. I spend most of my time feeling like a kindergartner trapped inside an adult's body. I love reading, hanging out with my crazy cats and being silly. I'm pretty much the girl next door, with a twist.