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Lemon Blueberry Ricotta Pound Cake
Lemon Blueberry Ricotta Pound Cake
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Summer pound cake bursting with juicy blueberries and zesty lemon flavor, seamlessly blended with creamy ricotta cheese.
Ingredients:
  • 1 3/4 cups (250 g) all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup (8 ounces, 230 g) ricotta cheese, left to stand at room temperature for a few minutes to take the chill off
  • 1 1/2 cups sugar (300 g)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (140 g) blueberries
Instructions:
  • Preheat the oven to 325°F (160°C), and generously butter a 9x5-inch loaf pan to prepare it.
  • Combine the flour, baking powder, and salt in a medium bowl and whisk vigorously until well mixed.
  • Coat rinsed blueberries lightly with flour to prevent them from sinking in the cake.
  • Whisk butter, ricotta, and sugar until pale and fluffy: Using an electric mixer on high speed, beat butter, ricotta, and sugar for 3 minutes. Add eggs one at a time, mixing on medium speed for 1 minute after each addition. Stir in lemon zest and vanilla extract. Ignore if batter appears slightly curdled; it's normal.
  • Combine dry ingredients in several additions, gently stirring until just mixed. Carefully fold in the blueberries, being careful not to over mix.
  • Smooth the top of the batter in the prepared loaf pan using a rubber spatula. Place the pan on a baking sheet on the middle oven rack to ensure even baking.
  • Bake at 325°F (160°C) for 1 hour 10 minutes to 1 hour 20 minutes, or until a tester inserted into the center comes out mostly clean and the cake surface gently bounces back when pressed.
  • Allow the cake to cool in the pan for 15 minutes after removing it from the oven. Run a dull knife around the edges to separate the cake from the pan, then carefully transfer the cake to a wire rack to cool completely before slicing.

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