Courtesy of MPSG, GettyStewart.com and Great Tastes of Manitoba
SERVINGS: 1 loaf
PREP TIME: 20 minutes
COOK TIME: 55 to 65 minutes
TOTAL TIME: 1 hour 25 minutes
Ingredients
- 1 cup white beans
- ¼ cup water
- 1/3 cup butter, softened
- 1 Tbsp lemon zest
- 1 cup granulated sugar
- 2 eggs
- 1 ½ tsp vanilla extract
- 2 Tbsp lemon juice
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup milk
- 1 cup frozen blueberries
Lemon Glaze
- 1 cup powdered sugar
- 2 Tbsp milk
- 1 Tbsp lemon juice
Method
- Preheat oven to 350°F (180°C). Grease and flour 9×5 inch loaf pan or line with parchment paper.
- Make white bean puree. Combine 1 cup white beans and ¼ cup water in blender or food processor and purée until smooth, scraping sides as needed.
- In large bowl, beat butter until soft. Massage lemon zest into sugar and add to butter. Cream together until light and fluffy. Beat in bean puree, mix well. Beat in eggs, vanilla and lemon juice.
- In separate bowl, mix flour, baking powder, baking soda and salt.
- Use 1/2 Tbsp of flour mix to toss with frozen blueberries.
- Add dry ingredients and milk to creamed butter and beans in three alternating parts, starting and ending with dry ingredients. Mix until just combined.
- Gently fold in blueberries. Don’t over mix.
- Pour batter into prepared loaf pan.
- Bake for 60 to 65 minutes until golden and toothpick inserted into centre comes out clean. Do not underbake.
- Cool in pan on wire rack for 10 minutes before transferring to wire rack to cool completely before glazing.
- To glaze, mix powdered sugar, milk and lemon juice until smooth. Drizzle over cooled loaf.
To view the recipe online.