Double Lemon Ricotta Blueberry Bread

1 3/4 Cup all purpose flour
2 Teaspoons baking powder
1/2 Teaspoon salt
1 Stick unsalted butter, at room temperature
1 1/4 Cup sugar
2 Eggs
1 Teaspoon vanilla
1/2 Cup buttermilk
1/2 Cup ricotta cheese
1 Cup blueberries
Zest of 3 lemons
Add the eggs and sugar to a large bowl and beat until thoroughly combined and lightened in color.  Beat in the butter followed by the ricotta cheese, vanilla, lemon zest and buttermilk.

In a separate bowl, combine the flour, baking powder and salt.  Beat the dry ingredients into the wet until mixed.  Fold in the blueberries and mix by hand just until combined.  Pour the batter into a buttered and floured loaf pan and bake in a pre-heated 350 degree oven for 1 hour or until a cake tester comes out clean.  Allow to cool before removing from the pan and dust with powdered sugar, if desired.  Makes approximately 10 servings

Here is what I did for the glaze:

1 Cup confectioners sugar
2 tablespoons fresh squeezed lemon juice

Place sugar in a medium bowl, stir in lemon juice until blended.  You will want a thick, pourable glaze.  Add more sugar or more lemon juice to achieve the correct consistency.
Once you remove the bread from the loaf pan, pour glaze over the top, letting it drip down the sides.