* Exported from MasterCook *
Lemon Blueberry Ricotta Bread
Recipe By :
Serving Size : 10 Preparation Time :0:15
Categories : Bread-Bakers Mailing List Breads
Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
1 1/4 cups sugar
1 stick unsalted butter -- At Room Temperature
1/2 cup Ricotta Cheese
1 teaspoon vanilla
3 whole lemons -- zest only
1/2 cup buttermilk
1 3/4 cups All-purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon salt
1 cup blueberries
Powdered Sugar -- For Dusting, (optional)
Add the eggs and sugar to a large bowl and beat until thoroughly
combined and lightened in color. Beat in the butter followed by the
ricotta cheese, vanilla, lemon zest and buttermilk.
In a separate bowl, combine the flour, baking powder and salt. Beat
the dry ingredients into the wet until mixed. Fold in the blueberries
and mix by hand just until combined.
Pour the batter into a buttered and floured loaf pan and bake in a
preheated 350F oven for 1 hour or until a cake tester comes out
clean. Allow to cool before removing from the pan and dust with
powdered sugar, if desired.
Serves 10
Description:
"The delicious combination of blueberries and fresh lemon zest in
an easy-to-make sweet quick bread."
Source:
"http://tastykitchen.com/";
Start to Finish Time:
"1:00"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 312 Calories; 12g Fat (34.3%
calories from fat); 6g Protein; 47g Carbohydrate; 1g Dietary Fiber;
74mg Cholesterol; 245mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.