How To Make Blueberry Lemon Ricotta Pound Cake

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.

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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.

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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.

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

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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.

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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.

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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.

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SERVE AND ENJOY!