Ingredients
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¾ cup all-purpose flour
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¾ cup whole-wheat flour
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2 teaspoons baking powder
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¼ teaspoon salt
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2 large lemons
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¾ cup 4%-fat cottage cheese
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2 large eggs
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¾ cup granulated sugar plus 1 tablespoon, divided
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2 cups fresh blueberries
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6 tablespoons unsalted butter, melted, plus more for pan
Directions
- Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with butter; line with parchment paper, leaving a 1-inch overhang on all sides.
- Whisk all-purpose flour, whole-wheat flour, baking powder and salt together in a large bowl.
- Grate both lemons to equal about 1/4 cup zest; place in a medium bowl. Juice 1 lemon to equal 2 tablespoons juice; add to the medium bowl. Slice the remaining lemon into thin rounds; remove seeds.
- Add cottage cheese, eggs and 3/4 cup sugar to the bowl with the lemon zest and juice; whisk until combined.
- Whisk the wet ingredients into the dry ingredients until just combined. Fold in blueberries and melted butter.
- Transfer the batter to the prepared pan; top with the lemon slices and the remaining 1 tablespoon sugar.
- Bake until the top is golden-brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool before slicing.
