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Better-Than-Starbucks Blueberry Pound Cake
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Ricotta cheese makes this blueberry pound cake even better than Starbucks.
Ingredients:
  • 1 cup butter, very soft
  • 1 (8 ounce) container ricotta cheese
  • 0.5 cup sucralose sweetener (such as Splenda®)
  • 1.5 teaspoons vanilla extract
  • 0.5 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons kosher salt
  • 1 (12 ounce) package frozen blueberries
Instructions:
  • Preheat the oven to a toasty 325 degrees F (165 degrees C) and generously coat a 9x13-inch pan with creamy butter.
  • In a stand mixer with a paddle attachment, combine butter and ricotta cheese until creamy. Gradually add sugar and sucralose sweetener, beating until smooth. Slowly incorporate eggs one at a time, then blend in vanilla and almond extract.
  • Combine flour, baking powder, and salt in a bowl. Gradually incorporate the flour mixture into the butter mixture. Carefully fold in the blueberries.
  • Evenly pour the batter into the pan that has been prepared.
  • Bake the cake in a preheated oven until the edges are golden brown, around 25 to 30 minutes. Bake a bit longer until the center is fully set and a toothpick comes out clean, 50 to 75 minutes in total.

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