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.
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
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.
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.
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.