Lemon, blueberry and ricotta loaf

Method

1. Preheat oven to 170°C (fan-forced). Spray a 5.5cm deep 9cm x 19cm (base measurement) loaf tin with cooking spray. Line tin with baking paper, allowing paper to overhang sides.

    

   2. Put ricotta, margarine, eggs, lemon zest and juice, vanilla extract and sugar in a large bowl and whisk to combine. Put flours in a small bowl and toss in blueberries. Add flour mixture to ricotta mixture, stirring to combine.

    

   3. Spoon mixture into prepared pan and smooth down surface. Bake for 45 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside in pan for 10 minutes. Turn loaf out onto a wire rack and slice into 12 pieces. Serve warm or cold.

    

   Nutrition Info PER SERVE 631kJ, protein 4g, total fat 2.8g (sat. fat 0.8g), carbs 27g, fibre 2g, sodium 127mg • Carb exchanges 1¾ • GI estimate medium