Blueberry Lemon Loaf
loaves
Ingredients
- 5 tbsp butter, salted; melted
- 1 cup white beans, pureed
- 1 1/2 cups sugar, granulated
- 3 eggs
- 1 1/2 tsp vanilla extract
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 1 cup flour, all-purpose
- 1/2 cup chickpea flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1 cup blueberries
Instructions
- Preheat oven to 350 degrees.
- Beat the melted butter, sugar, eggs, vanilla extract, lemon juice, white bean puree and lemon zest together until combined. In a separate bowl, combine the flours, baking powder and salt.
- Stir the flour mixture into the egg mixture alternating with the buttermilk, starting and ending with the flour mixture.
- In a separate bowl, toss the blueberries with 1 tablespoon of flour, fold into the batter. Pour the batter into prepared loaf pan.
- Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean. Cool bread in loaf pan on wire rack for one hour.
Comments
1 1/2 cups sugar??? Really healthy recipe 🙁
Hi Susan, the recipe makes 2 loaves – leaving only 3/4 cup sugar per loaf.
The directions state “Pour the batter into prepared loaf pan.” It should say pans. That’s confusing. The little box at the top of the recipe says Servings: 2 loaves, which I missed until reading this comment & the response from Pulses. Nowhere is there directions on how to “prepare” the pan/s. Oil? Flour?