How to Make Blueberry Lemon Pound Cake

This mouth-watering blueberry lemon pound cake has a tender crumb, with fresh lemon zest and blueberries dotted throughout. It's not cloyingly sweet, thanks to the fresh lemon, but just sweet enough, making it perfect for brunch or dessert.

– all-purpose flour  – baking powder – salt – blueberries – granulated sugar – unsalted butter – eggs – ricotta cheese – lemon zest & lemon juice – vanilla extract – confectioner's sugar

Recipe Ingredients

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

Recipe Instructions

In a separate bowl, toss blueberries with 1 Tablespoon of flour. Set aside.

Recipe Instructions

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

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

Add flour mixture and mix on low speed just until incorporated. Using a rubber spatula, gently fold in blueberries. Click below to get the full recipe! 👇🏻

How to Serve


I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind!  Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries! 

Serve and enjoy!