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.
Ingredients
Method
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.
