It’s still summer.

FUN FACT: last day of summer is Friday, September 21st.

I know, I’m excited for apple and pumpkin season, too. However, let’s just enjoy the fresh berries, tomatoes, and especially peaches while they’re still at their prime.

Dessert is always the best way to showcase ‘nature’s candy’. This lemon ricotta bread is the perfect vehicle for the fresh, sweet berry syrup. This is a light and fresh dessert but taste so decadent! The bread is moist, lemon-y, with a touch of milky ricotta and is perfectly paired with this summery topping.

Served with vanilla ice cream for a delicious, cool treat while enjoying the end of warm summer days.

So refreshing!

Lemon Ricotta Bread With Summer Berry Syrup:
Ingredients: (serves 8)

For the bread-
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 lemons zest, grated
1 cup whole milk ricotta cheese
1/2 cup vegetable oil
2 large eggs
3 teaspoons vanilla extract

For the syrup
1 cup blackberries
1 cup blueberries
1 cup raspberries
1 cup strawberries
1 cup sugar
1/2 a fresh lemon’s juice

Vanilla ice cream, for serving (optional)

Directions:
Preheat oven to 350 F degrees. In a large bowl, whisk together the flour, baking powder, and salt- set aside. In a separate bowl beat together the sugar, lemon zest, ricotta, oil, eggs, and vanilla until smooth. Pour the wet ingredients into the dry and beat just until combined. Pour the batter into a standard sized loaf pan and bake for 50-55 minutes or until a toothpick is inserted and comes out clean. Let cool for 15 minutes before removing from the pan to cool more. Let cool completely before cutting into slices. Four the syrup heat the berries, sugar, and lemon juice in a saucepan on high for 2-3 minutes or until desired consistency. Pour a couple spoonfuls over the bread slices, serve with vanilla ice cream if desired, and enjoy!