Lemon, Blueberry and Ricotta Loaf Recipe | Better Homes & Gardens Australia
Great as a lunch box filler, this tasty treat can be served warm or cold. The pretty blueberry sweet bread will also make a fantastic slice with a cup of tea.
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Ingredients
- cooking spray
- 125 g Pantalica Light Smooth ricotta
- 50 g light margarine, melted
- 2 x (60g) eggs, lightly whisked
- zest and juice of 1 lemon
- 1 tsp vanilla extract
- 160 g (⅔ cup) caster sugar
- 160 g (1 cup) wholemeal self-raising flour
- 50 g (⅓ cup) plain flour
- 125 g punnet blueberries
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