Photo: Ernest Porzi
Lemon Blueberry Ricotta Bread
11 ingredients
15 min + 1 hr
10
openrecipes
The delicious combination of blueberries and fresh lemon zest in an easy-to-make sweet quick bread.
Estimated Nutrition (whole recipe, rough)
1115
Calories
40g
Protein
37g
Fat
152g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 whole Eggs
- 1-¼ cup Sugar
- 1 stick Unsalted Butter, At Room Temperature
- ½ cups Ricotta Cheese
- 1 teaspoon Vanilla
- 3 whole Lemons, Zest Only
- ½ cups Buttermilk
- 1-¾ cup All-purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- 1 cup Blueberries
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes