Recipe of Ultimate Lemon Blueberry Ricotta Pound Cake

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, lemon blueberry ricotta pound cake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Lemon Blueberry Ricotta Pound Cake is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Lemon Blueberry Ricotta Pound Cake is something that I have loved my entire life. They are nice and they look fantastic.

A lemon blueberry pound cake won the toss this time, a pound cake made even more dense and silky rich with the substitution of ricotta for some of the butter and flour. This lemon blueberry ricotta pound cake was declared a winner by all who tasted it. This healthy pound cake recipe isn't just delicious–it also only requires one bowl to make. This gluten-free lemony ricotta pound cake made with almond flour and a sugar substitute is sure to delight with fresh blueberries in every bite.

To get started with this particular recipe, we have to first prepare a few components. You can have lemon blueberry ricotta pound cake using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Lemon Blueberry Ricotta Pound Cake:

1. Prepare 2 tsp baking powder
2. Take 1/2 tsp salt
3. Get 8 oz ricotta cheese
4. Make ready 1 1/2 cup sugar
5. Prepare 3 large eggs
6. Make ready 1 tsp vanilla extract
7. Get 1 tbsp lemon zest
8. Prepare 1 cup blueberries
9. Make ready 1 3/4 cup all purpose flour
10. Make ready 3/4 cup unsalted butter

This Lemon-Blueberry Pound Cake is the perfect way to celebrate—whip one up for brunch or dessert. We're in LOVE with this spring-y pound cake. The sweet and buttery cake pairs beautifully with its tart glaze. It's worth turning your oven on for, even on a hot summer day.

Instructions to make Lemon Blueberry Ricotta Pound Cake:

1. Preheat oven to 325°F (160°C). Prepare a 9x5-inch loaf pan, smearing the inside with butter. In a medium bowl, vigorously whisk together the flour, baking powder and salt.
2. Use an electric mixer (you can mix by hand but will get better results if you use an electric mixer) to beat together the butter, ricotta, and sugar, on high speed, for 3 minutes, until pale and fluffy. Add the eggs one at a time, mixing on medium speed for one minute after each addition. Mix in the lemon zest and vanilla extract. Don't worry if the batter looks a little curdled at this point. It isn't curdled, it just looks that way.
3. Remove the bowl from the mixer and stir in the dry ingredients in 3 or 4 additions, until just incorporated. Do not over mix. Stir in the blueberries.
4. Pour the batter into the prepared loaf pan, smoothing out the top with a rubber spatula. Place on a baking sheet on the middle oven rack of the oven. (This will help moderate the temperature at the bottom of the pan.) Bake for 65 to 75 minutes, or until a toothpick comes out clean. For the last 10 minutes of baking you may want to put a sheet of aluminum foil over the top of the pan to keep it from browning further.
5. Remove from oven and let cool for 15 minutes in the pan. Then run a dull knife around the edge of the cake to make sure it is separated from the pan. Gently remove the cake from the pan and let cool completely on a wire rack. Let cook completely before slicing.

The sweet and buttery cake pairs beautifully with its tart glaze. It's worth turning your oven on for, even on a hot summer day. See more ideas about ricotta pound cake, pound cake, recipes. Lemon Crumb Cake is a New York style crumb cake with tangy lemon curd swirled throughout the sweet cake and topped with a crumb topping that will have you licking the plate to gobble up every scrumptious last morsel. This pound cake is mouthwatering and very simple to make.

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