Brussels Sprouts with Maple Glaze

Here’s how to make the best Brussels sprouts recipe…ever. They’re baked until impossibly crispy and drizzled with a maple balsamic glaze. Every now and then, a recipe comes along that blows us out of the water. Such is the case with these Brussels sprouts. These really are next level, and here’s why. They’re impossibly crispy, baked until they’re caramelized and the outside layers flake off into darkened crunchy chips. Then they’re draped in a tangy maple balsamic glaze that heightens the flavors to their peak. One bite of these, and everyone around the table will be asking how you did it. How to cook Brussels sprouts to perfection Sure, you can fry up these mighty sprouts. They’re delicious, but it’s messy and it uses a lot of oil. So to us, the optimal cooking method for Brussels sprouts is roasting them until crispy. But there are a few tricks to getting that perfect charred caramelization. Here’s what to know: Roast at high heat, in a single layer cut side down. 450 degrees Fahrenheit is the ultimate temperature for roasting vegetables. Place all those cute sprouts cut side down for the best caramelization. You’ll want them in a single layer: no […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make the best Brussels sprouts recipe…ever. They’re baked until impossibly crispy and drizzled with a maple balsamic glaze.

Brussels sprouts

Every now and then, a recipe comes along that blows us out of the water. Such is the case with these Brussels sprouts. These really are next level, and here’s why. They’re impossibly crispy, baked until they’re caramelized and the outside layers flake off into darkened crunchy chips. Then they’re draped in a tangy maple balsamic glaze that heightens the flavors to their peak. One bite of these, and everyone around the table will be asking how you did it.

How to cook Brussels sprouts to perfection

Sure, you can fry up these mighty sprouts. They’re delicious, but it’s messy and it uses a lot of oil. So to us, the optimal cooking method for Brussels sprouts is roasting them until crispy. But there are a few tricks to getting that perfect charred caramelization. Here’s what to know:

  • Roast at high heat, in a single layer cut side down. 450 degrees Fahrenheit is the ultimate temperature for roasting vegetables. Place all those cute sprouts cut side down for the best caramelization. You’ll want them in a single layer: no stacking!
  • Use parchment paper to line your baking sheet: not a silicone mat! Parchment paper makes them the crispiest; silicone mats make them soggy.
  • Bake one tray at a time. To get maximum airflow in your oven, bake only one tray at once. (We learned this the hard way.)
  • Don’t stir! That’s right, don’t even think about stirring! Throw them in for 25 minutes and they should crisp up beautifully.
Brussels sprouts

Accent with a maple glaze (optional!)

These Brussels sprouts are absolutely delicious roasted with olive oil and salt. The outer layers fall off and make crunchy, salty chips that are irresistibly good. Most of the time we eat them plain: because we like them savory! But want to take them over the top? They’re fantastic with a little sweet nuance from a tangy sweet glaze.

For the maple glaze, all you’ll do is heat equal parts maple syrup and balsamic vinegar until they reduce into a slightly thick syrup. We added a shake of soy sauce for good measure. Drizzle that over your Brussels sprouts, and you’ll think you’ve died and gone to heaven.

More flavor variations

Want to get creative? There are lots more ways to flavor Brussels sprouts. Here are some ideas:

  • Spicy: Make a spicy variation by adding hot sauce to the maple glaze (about 1 teaspoon), or try these Spicy Brussels Sprouts.
  • Honey: Another great flavor pairing is honey! Drizzle simply with honey or even hot honey.
  • Hoisin: Brussels go well with Asian-style flavors. Toss with purchased or homemade hoisin sauce.
Brussels sprouts with maple glaze

How to make a larger serving of Brussels sprouts

Did you read all our tips above about crispy Brussels sprouts? Let’s see if you were paying attention. How many trays can you have in the oven at once? One tray. That’s right: to get the maximum airflow around your sprouts while they bake, the oven must not have any other food in it.

How to roast more than 1 1/2 pounds at one time? You can do this if you have a larger baking sheet that covers the entire baking rack. That’s an 18 x 13 pan, also called a “half sheet pan“. You could comfortably fit about 2 to 2 1/2 pounds of Brussels sprouts on a half sheet pan, making sure they have a little space around each.

How to cook Brussels sprouts

Brussels sprouts nutrition

Are Brussels sprouts healthy? Gone are the days of soggy canned sprouts being forced on kids to get their vegetables. These crispy sprouts taste good, they’re almost as addicting as French fries. So are they good for you? Here are the nutrition facts for 1/2 cup plain cooked Brussels sprouts:

IngredientCaloriesProteinCarbsFiberFat
Brussels sprouts28 calories2 grams6 grams2 grams0 grams

Keep in mind that oil and the glaze add calories to the nutrition info! Here are some of the top benefits of these mighty sprouts. Brussels sprouts are (data source):

  • Low in calories and relatively high in fiber.
  • Full of Vitamin K and Vitamin C (137% and 81% of your daily need respectively), and other vitamins and nutrients.
  • Full of antioxidants which may decrease inflammation and increase heart health.
Brussels sprouts with maple glaze recipe

More ways to cook Brussels sprouts

This Brussels sprouts recipe is a favorite healthy side dish, perfect for any easy dinner (or even Thanksgiving). But there are lots of other great ways to prepare this healthy vegetable. Here are some more Brussels sprouts recipes that show more ways to cook them:

Brussels sprouts recipe

This Brussels sprouts recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Brussels sprouts

Brussels Sprouts with Maple Glaze


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegan

Description

Here’s how to make the best Brussels sprouts recipe…ever. They’re baked until impossibly crispy and drizzled with a maple balsamic glaze.


Ingredients

  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons pure maple syrup
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon soy sauce (or tamari or coconut aminos)

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. (To get them perfectly crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)
  2. Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
  3. Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
  4. Line a baking sheet with parchment paper*, then pour the spouts onto the sheet. Turn them all cut side down.
  5. Roast for 25 minutes until very browned and tender (don’t stir!). 
  6. While the sprouts are roasting, place the maple syrup, balsamic vinegar, and soy sauce in a small saucepan. Simmer 3 to 5 minutes on medium low heat until thickened slightly and reduced (this should result in about 2 to 2 1/2 tablespoons glaze). 
  7. When the sprouts are done, pour over the maple balsamic glaze. Serve immediately.

Notes

*Don’t use a silicone baking mat, since these can also make the Brussels sprouts less crispy. If you don’t have parchment paper, you can skip it and roast directly on the sheet.

  • Category: Side dish
  • Method: Baked
  • Cuisine: American

Keywords: Brussels sprouts, Brussels sprouts recipe

More easy side dish recipes

This recipe is one of our top easy side dish recipes…ever! Sprouts are always a hit. But here are a few more ideas for vegetable side dishes:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Miso Salmon

Prepare to be amazed by this miso salmon! The savory glaze is the perfect accent for this broiled fish and makes an easy dinner. Here’s an impressive dinner idea that’s packed with umami and fantastically irresistible: Miso Salmon! Miso makes magic in the kitchen: it adds incredible savory flavor to everything it touches. Here it features in a miso glaze that’s so full of flavor, you’ll want to brush a glossy swipe onto just about everything. One of the ultimate ways to use it? On a tender fillet of salmon. Brush it on before and after broiling, and it’s absolutely stunning. If fact, we couldn’t tear ourselves away from this. (Our three year old was particularly smitten.) What’s in miso glaze? The secret to this miso salmon is this tasty miso glaze. You can use it on just about anything: any type of fish (like tuna or cod) or sauteed vegetables. The star is miso, a Japanese fermented soybean paste that’s full of nutrients and savory flavor! It’s known for its intense savory notes, otherwise known as umami. You can find miso in your local grocery next to the Japanese products. There are several colors of miso, each with their […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Prepare to be amazed by this miso salmon! The savory glaze is the perfect accent for this broiled fish and makes an easy dinner.

Miso salmon

Here’s an impressive dinner idea that’s packed with umami and fantastically irresistible: Miso Salmon! Miso makes magic in the kitchen: it adds incredible savory flavor to everything it touches. Here it features in a miso glaze that’s so full of flavor, you’ll want to brush a glossy swipe onto just about everything. One of the ultimate ways to use it? On a tender fillet of salmon. Brush it on before and after broiling, and it’s absolutely stunning. If fact, we couldn’t tear ourselves away from this. (Our three year old was particularly smitten.)

What’s in miso glaze?

The secret to this miso salmon is this tasty miso glaze. You can use it on just about anything: any type of fish (like tuna or cod) or sauteed vegetables. The star is miso, a Japanese fermented soybean paste that’s full of nutrients and savory flavor! It’s known for its intense savory notes, otherwise known as umami. You can find miso in your local grocery next to the Japanese products. There are several colors of miso, each with their own flavor.

This glaze comes together in just a few minutes and uses only 5 ingredients (plus salt). Once you whisk together the ingredients, there may still be some chunks of miso that do not dissolve: that’s ok! Just try to get it as smooth as you can. Here’s what you need for the miso glaze:

  • Miso: We like yellow or light miso for this recipe, but you can use whatever you find.
  • Soy sauce: substitute tamari or coconut aminos as necessary
  • Rice vinegar
  • Sugar: substitute maple syrup or honey if you like
  • Sriracha hot sauce
  • Salt
Miso glaze

Buy a high quality piece of salmon

The other part of this miso salmon recipe that’s important: buying a great piece of salmon! You can make it with any quality, but it tastes optimal with a high quality of fish. We splurged and used King salmon for this one, and wow! It’s beautifully tender and juicy, making for one irresistible piece of fish. But you can use other types too! Here are some pointers one how to buy a

  • Fresh salmon is best. You can find good frozen salmon, but for the very best salmon, buy it fresh from your local seafood counter.
  • Buy wild caught salmon. Wild caught is the way to go! It’s most sustainable and has the best flavor.
  • Coho is a good choice. We tend to like Coho salmon for its mild flavor: it’s a good middle of the road option in terms of price. Of course, King salmon is incredible but more of a splurge. Avoid Atlantic salmon as it is typically farmed salmon.

Ways to cook miso salmon

There are lots of ways to cook salmon. For this miso salmon recipe we chose the broiler because it is quick and easy! There are some tips on broiling salmon below. But you can also choose any salmon cooking method you like! Here are a few other options:

  • Pan Seared Salmon: Paint on a bit of the glaze when you flip the salmon to skin side down, then add a little more after it’s out of the pan.
  • Oven Baked Salmon: Use the glaze in the same way as broiling!
  • Grilled Salmon: Paint the glaze on right before you add it to the grill, then add more after grilling just like with broiling.
Miso salmon

Tips for broiling salmon

The best way to cook this miso salmon is broiling, we think! Here are a few tips

  • Let the salmon come to room temperature, or brine it (lower quality salmon). It’s important to let the salmon come to room temperature before broiling it so it cooks evenly. If you’re using lower quality salmon, you may want to brine it during this time: go to Broiled Salmon for more!
  • Broilers vary, so watch the cook time carefully! The exact timing for this broiled salmon depends on your specific broiler and the thickness of the fish. It will be different every time: so watch closely! Estimate 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon. A food thermometer is nice for judging whether it’s done.
  • Most broilers are about 3 to 5 inches from the heating element. If yours is closer, take care and watch the salmon during the cook time.
Miso salmon

Sides to serve with miso salmon

What to serve with miso salmon to make it into an easy dinner? There are so many options! The flavors are Asian inspired, so you can use Asian-style ingredients or opt for other elements that fit the vibe. Here are some of our favorite ways to accessorize miso salmon:

This miso salmon recipe is…

Pescatarian, gluten-free, and dairy-free.

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Miso salmon

Easy Miso Salmon


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

Prepare to be amazed by this miso salmon! The savory glaze is the perfect accent for this broiled fish and makes an easy dinner. 


Ingredients

  • 1 to 1 1/2 pounds high quality skin-on salmon fillets, wild caught if possible
  • Freshly ground black pepper
  • 2 tablespoons light or yellow miso
  • 2 tablespoons soy sauce (or tamari or coconut aminos)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar (or maple syrup)
  • 1/4 teaspoon Sriracha hot sauce
  • 1/4 teaspoon kosher salt
  • Optional garnish: Sliced green onions, sesame seeds

Instructions

  1. Let salmon rest at room temperature for 20 minutes.
  2. Meanwhile, make the miso glaze: Whisk the miso, soy sauce, rice vinegar, sugar, Sriracha and kosher salt together in a small bowl until smooth (the miso may have a few lumps depending on its texture, which is okay). 
  3. Preheat the broiler to high. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush salmon liberally with the glaze (1 to 2 tablespoons).
  4. Broil about 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). Brush with more of the glaze and serve.

  • Category: Main Dish
  • Method: Broiled
  • Cuisine: Asian inspired

Keywords: Miso salmon

Best salmon recipes

Salmon is one of the best healthy dinner ideas! Here are some more salmon recipes to add to your repertoire:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Pear Bread with Almond Streusel Topping

Pear Bread-this easy pear quick bread has a sweet almond streusel topping and simple almond glaze. It is great for breakfast, brunch, or dessert.  Pear Bread What do you do when your nice neighbors bring you over a huge bag of pears from their tre…

Pear Bread-this easy pear quick bread has a sweet almond streusel topping and simple almond glaze. It is great for breakfast, brunch, or dessert.  Pear Bread What do you do when your nice neighbors bring you over a huge bag of pears from their tree? First, you say thank you and then you make Easy Pear Sauce and…

The post Pear Bread with Almond Streusel Topping appeared first on Two Peas & Their Pod.

Glazed Lemon Cookies

Glazed Lemon Cookies- soft, buttery lemon cookies with a simple lemon glaze. These sweet and tart cookies are light, refreshing, and the perfect treat for any occasion. Lemon lovers get ready to jump for joy because these Glaze…

Glazed Lemon Cookies- soft, buttery lemon cookies with a simple lemon glaze. These sweet and tart cookies are light, refreshing, and the perfect treat for any occasion. Lemon lovers get ready to jump for joy because these Glazed Lemon Cookies are DREAMY! I make these cookies all the time during the spring and summer months. They’re soft and buttery with…

The post Glazed Lemon Cookies appeared first on Two Peas & Their Pod.

Cherry Donuts with Bourbon Glaze.

Making mornings better with alllll these cherry donuts. I’ve wanted to make these for years and finally! Here they are! Today is unofficially but officially national donut day! I think it was started by Dunkin a few years ago? Either way, I’m into it!  For today’s donuts, I made what is probably my favorite donut […]

The post Cherry Donuts with Bourbon Glaze. appeared first on How Sweet Eats.

Making mornings better with alllll these cherry donuts.

cherry donuts with bourbon glaze

I’ve wanted to make these for years and finally! Here they are!

chopped maraschino cherries

Today is unofficially but officially national donut day! I think it was started by Dunkin a few years ago? Either way, I’m into it! 

For today’s donuts, I made what is probably my favorite donut of all time. If you follow our adventures in northern michigan, then you know that every summer we wait and wait for cherry donuts. They are the best ever. My favorite – nothing compares. Except maybe apple cider in the fall, but you know.

Cherry in the summer for sure! Yes.

So I made ‘em!

cherry donut batter

I even went as far as actually frying them, which I rarely do these days because KIDS, and they are worth it. So so so worth it. 

Of course, that comes with its own set of issues – you have to pretty much each the donuts right after frying. I always think of the donut experiment in The Five Year Engagement when it comes to fried donuts. And the people who would eat the day old doughnuts before the new ones were delivered.

Sort of like that, these need to be eaten soon after making to enjoy the fresh, cakey bite. 

raw cherry donut dough

Though I must say that I have been known (in fact, all of my family has) to eat the cherry donuts on vacation for a day… or even two… after we buy them.

YES I’m admitting it.

They are cakey and wonderful and can actually hang for a day or two!

Oh and here’s the other thing – for that classic cherry flavor, you have to use maraschino cherries. If regular maraschino ingredient lists freak you out, try these merry maraschino cherries. We LOVE these and have been using them for years. Perfect for cocktails but also desserts. 

Another ingredient that helps with flavor is cherry extract. It’s not totally necessary, but it does make these extra cherry-like and delish. 

cherry donuts with bourbon glaze

We aren’t sure yet if we will get to go on that family vacation this year due to the pandemic, but if we do, I might go in and ask for the secret cherry donut recipe to compare!?

Oh and I almost called these manhattan donuts. You know, the cherry and the bourbon! There is just a touch of bourbon in the glaze, and if you don’t drink or don’t want to use it, you can use all cherry juice! 

If you need a few more donut ideas to make for national donut day, we have salted dark chocolate fudge donuts! Strawberry sprinkle donuts! Or chocolate pistachio donuts?! I could go on and on.

Donuts for everyone! 

cherry donuts with bourbon glaze

Cherry Donuts with Bourbon Glaze

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Cherry Donuts with Bourbon Glaze

These are my favorite cherry donuts! Cherry cake donuts covered in a cherry bourbon glaze make for the perfect weekend treat!
Course Breakfast
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 12 to 16 donuts
Author How Sweet Eats

Ingredients

  • 1 cup maraschino cherries, stems removed and chopped (I like to get 2 (14oz) jars, to have cherries for serving them
  • 1/2 cup whole milk
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons maraschino cherry juice
  • 1 large egg
  • 1 teaspoon vanilla extract, or cherry extract! - or both!
  • 2 1/2 cups all-purpose flour, plus extra for rolling
  • 1/2 cup sugar
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • vegetable or canola oil or frying

cherry bourbon glaze

  • 2 ½ cups powdered sugar
  • 2 to 3 tablespoons maraschino cherry juice
  • 1 tablespoon bourbon

Instructions

  • Whisk together the milk, butter, cherry juice, egg and vanilla extract until combined.
  • Stir together the flour, sugar, baking powder and salt, then sift it into the bowl of your electric mixer fitted with a paddle attachment. Add in the milk mixture and pour it into the dry ingredients with the mixer on medium speed. Mix until combined, about 3 to 4 minutes.
  • Add the chopped cherries into the dough and mix until combined. The dough will be sticky but you want it to start to pull away from the sides of the bowl.
  • Place the dough on a floured surface. Roll it out until it’s about ¼ to ½ inch in thickeness. Use a round biscuit cutter (about 2 ½ inches in diameter) to cut out rounds. Use something smaller, like the wide end of the frosting tip, to cut out the center. Place the dough on a parchment paper lined baking sheet and repeat with remaining dough.
  • Heat the oil in a pot fitted with a candy thermometer over medium heat until it reaches 375 degrees F. Add 2 to 3 donuts at a time and cook until golden about 2 minutes per side. Remove the donuts with a slotted spoon and place them on a paper towel to drain excess grease. Repeat with remaining donuts.
  • Dip each donut in the glaze and let them sit for 5 minutes. Eat!

cherry bourbon glaze

  • Whisk together the ingredients until a smooth glaze forms. If it’s too thick, add more cherry juice 1 teaspoon at a time. If it’s too thin, add more powdered sugar ¼ cup at a time, whisking after each addition. Dip each donut in the glaze and place it on a wire rack or parchment paper to set.

Notes

lightly adapted from cooking channel

cherry donuts with bourbon glaze

Plus, they’re pink!

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Blueberry Ricotta Cake with Lavender Glaze.

Blueberry ricotta cake is on tap for your weekend! Just LOOK at that glaze! BRB, going to eat a huge slice of this right now. I always get so excited to bake a weekend treat come Thursday afternoon or Friday morning. Something to have to snack on all weekend or, let’s be real – eat […]

The post Blueberry Ricotta Cake with Lavender Glaze. appeared first on How Sweet Eats.

Blueberry ricotta cake is on tap for your weekend!

This lovely blueberry ricotta cake is covered in a lavender glaze and the perfect recipe for blueberry season! It's rich and light and super flavorful.

Just LOOK at that glaze!

BRB, going to eat a huge slice of this right now.

blueberry ricotta cake before baking

I always get so excited to bake a weekend treat come Thursday afternoon or Friday morning. Something to have to snack on all weekend or, let’s be real – eat for breakfast. 

My mom is the queen of cake for breakfast. This is one of those treats that you can bake and snack on or share first thing in the morning.

It’s incredible with a cup of coffee – hot or iced! 

culinary lavender

And the best part about it? It’s blanketed in that incredible lavender glaze. 

lavender glaze

The blueberry lavender combo is one I love so much. Remember when I made this blueberry lavender chia jam? It’s quick and easy and incredible. The florals add a little bit of interest to the blueberries and mixed with the sugar, the combo is so delicious!

This lovely blueberry ricotta cake is covered in a lavender glaze and the perfect recipe for blueberry season! It's rich and light and super flavorful.

You know I’m crazy about the lavender glaze on top of banana bread too. I figured it could only be better on a blueberry loaf! Berries + lavender is a match made in heaven. 

And it’s just so gorgeous.

For the glaze, I used this lavender extract again. You don’t HAVE to use the extract – you can definitely use dried culinary lavender! That is what I’ve done for years and once I found the lavender extract, I realized it was a little easier than the dried flowers. 

This lovely blueberry ricotta cake is covered in a lavender glaze and the perfect recipe for blueberry season! It's rich and light and super flavorful.

If you want to use the dried culinary lavender instead, I suggest infusing the cream/milk with the flowers and letting it cool. Then straining it for an amazing lavender flavor. You can use it in hot coffee too, FYI. 

This lovely blueberry ricotta cake is covered in a lavender glaze and the perfect recipe for blueberry season! It's rich and light and super flavorful.

The ricotta cake is light but dense – sort of like a pound cake. You could use another fruit if you wish, like raspberries or blackberries. Throw it on the grill and serve it with extra blueberries. You can toast it too. 

This lovely blueberry ricotta cake is covered in a lavender glaze and the perfect recipe for blueberry season! It's rich and light and super flavorful.

Isn’t that the best sight ever?!

This lovely blueberry ricotta cake is covered in a lavender glaze and the perfect recipe for blueberry season! It's rich and light and super flavorful.

Blueberry Ricotta Cake with Lavender Glaze

Blueberry Ricotta Cake

This lovely blueberry ricotta cake is covered in a lavender glaze and the perfect recipe for blueberry season! It’s rich and light and super flavorful.

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 5 tablespoons unsalted butter, (softened)
  • ¾ cup sugar
  • 3 large eggs
  • ¾ cup ricotta cheese
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1 ½ cups fresh blueberries
  • 1 tablespoon all-purpose flour

lavender glaze

  • 1 1/4 cups of powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon lavender extract
  • 2 tablespoons heavy cream
  • 2 1/2 tablespoons milk
  • a drop of light pink or purple food coloring
  • optional: culinary lavender flowers
  1. Preheat the oven to 350 degrees Spray a 9×5 inch loaf pan with nonstick spray. In a bowl, whisk together the flour, baking powder and salt.
  2. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs 1 at a time. Beat in the ricotta cheese, lemon juice and vanilla extract until combined.
  3. With the mixer on low speed, beat in the dry ingredients until they are just combined. Do not overmix!
  4. Toss the blueberries with the 1 tablespoon of flour. Add the blueberries to the batter and use a spatula to fold them in.
  5. Spread the batter in the loaf pan. Bake the cake for 55 to 60 minutes, or until a tested inserted in the center comes out clean. Remove the cake from the oven and let it cool for 20 to 30 minutes before inverting it onto a dish, cooling rack or parchment paper. Let it cool completely before glazing.

lavender glaze

  1. To make the lavender glaze, whisk all ingredients together until smooth. If it seems to thick, add in more milk 1 teaspoon at a time. If desired, you can add a drop of food coloring to make it pinkish-purple!
  2. Once the glaze is smooth, drizzle it over the cake. Let it sit until it firms up before slicing.
  3. Optional: sprinkle a teaspoon of culinary lavender over top of the glaze.

This lovely blueberry ricotta cake is covered in a lavender glaze and the perfect recipe for blueberry season! It's rich and light and super flavorful.

I’ll take a cake full of antioxidants any day.

The post Blueberry Ricotta Cake with Lavender Glaze. appeared first on How Sweet Eats.