Blueberry Lemon Ricotta Pound Cake Story

A sweet and tart pound cake with fresh blueberries and lemon zest. Perfect for brunch or with afternoon tea!

– All-purpose flour  – Baking powder – Fresh blueberries – Granulated sugar – Unsalted butter – Eggs – Part-skim ricotta cheese – Lemon zest and juice  – Vanilla extract – Confectioner's sugar

Ingredients Needed

1. Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with non-stick cooking spray and line with parchment paper. 2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Recipe Instructions

3. In a separate bowl, toss blueberries with 1 tablespoon of flour. Set aside. 4. Using  a stand mixer or electric hand mixer, beat sugar and butter for several  minutes, stopping at least once to scrape down sides of bowl.

Recipe Instructions

5. Beat in eggs, one at a time. Turn mixer to low and add ricotta, lemon zest, lemon juice, and vanilla extract. Beat on medium speed for around 1 minute.

Recipe Instructions

6. Add flour mixture and mix on low speed just until incorporated. Using a rubber spatula, gently fold in blueberries.

Recipe Instructions

7. Pour batter into prepared pan. Bake for 60  minutes, or until a cake tester inserted into center comes out clean.  Cake should be lightly browned around the edges.

Recipe Instructions

8. Place the cake (in the pan) on a cooling  rack for 20 minutes. Run a knife around the edge to loosen the cake from  the pan, then pull on parchment to lift cake out of pan. Let cake cool  completely.

Recipe Instructions

9. For the glaze:  In a  small bowl, combine confectioner's sugar and 1 teaspoon lemon juice. Use a pastry brush to brush glaze onto cake or drizzle on top of cake.

Recipe Instructions

SERVE AND ENJOY!