Blueberry Bread GF

This gf blueberry bread is so moist and delicious.
Since we had a bumper crop of blueberries last year,
we froze them almost filling our freezer.
I can splurge and use 2 cups of blueberries instead of one.

2 cups gf flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
2 cups frozen blueberries
2 eggs beaten
3/4 cup sugar
1 cup ricotta cheese
1 tbs lemon juice
1 tsp pure vanilla extract

Preheat oven to 350 F. Measure dry ingredients into a bowl. Last add frozen blueberries to dry mixture. In a separate bowl mix wet ingredients. Add wet ingredients to dry ingredients. If batter is too stiff add a splash or two of milk. Brush olive oil on bottom and sides of loaf pan, insert parchment paper across loaf pan, leaving some above the top to ease in removal of breal. Oil parchment paper as well. Pour batter into loaf pan. Previous recipes I used 1/2 cup heavy cream and 1/4 cup of melted butter instead of the ricotta cheese. The ricotta cheese works just as well. Who knew.

Bake in 350 F oven for 50 to 60 minutes till toothpick inserted comes out clean. Immediately remove loaf pan from oven and place on a rack to cool. After 10 minutes remove bread from pan by lifting it up with the parchment paper. Gently remove parchment paper and continue to cool on the rack. This bread is so moist you don't need any butter or other accoutrements. Enjoy!