Go Back
–+ slices
Print

Ultimate BLueberry Lemon Ricotta Pound Cake

A tasty moist pound cake studded with blueberries and big on flavor

Course Bread, Dessert
Cuisine American
Keyword blueberry pound cake, lemon blueberry pound cake, moist pound cake, ricotta in pound cake
Prep Time 15 minutes
Cook Time 1 hour
Cooling time 10 minutes
Total Time 1 hour 25 minutes
Servings 10 slices

Ingredients

  • 2/3 cup sugar
  • 5 tbsp butter, room temperature
  • 3 large eggs
  • 3/4 cup ricotta
  • 1 large lemon, zested (about 2 tbsp) and juice squeezed, (about 2 tbsp)
  • 1 tsp vanilla
  • 1 1/2 cups white whole wheat pastry flour, or white whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups blueberries
  • cooking spray

Instructions

  1. Spray loaf pan with cooking spray and line with a piece of parchment paper lengthwise, covering the bottom and up the ends. Spray again with cooking spray. Preheat oven to 350F.

  2. Put butter and sugar in the mixing bowl and beat well until the sugar dissolves and the mix is light and fluffy.

  3. Add eggs, one at a time, beating to incorporate. Then add the lemon juice, lemon zest and vanilla. beat to mix in.

  4. Add baking powder and salt and mix briefly, then add the flour. Mix until all flour is incorporated. The dough will get quite stiff. Add blueberries and mix for a few seconds, or fold in by hand.

  5. Drop into the lined pan, spread dough evenly.

  6. Bake 1 hour or until teh edges start to brown, and a tester comes out cleean. Let cool inthe pan 15 minutes, then turn out onto a rack and let cool completely.

Recipe Notes

Slice with a serrated knife, and eat plain or with butter.  Since this is not a really sweet cake, a glaze of confectionery sugar and lemon juice can be made and drizzled over the top as well.