Blueberry Lemon Ricotta Pound Cake Recipe

blueberry lemon pound cake sliced onto parchment paper.

5 from 10 votes

Blueberry Lemon Ricotta Pound Cake Recipe

This blueberry lemon ricotta pound cake has a tender crumb, with fresh lemon zest and blueberries dotted throughout the cake. It's not cloyingly sweet, thanks to the fresh lemon, but just sweet enough. Ricotta adds light creaminess, making it perfect for brunch or to go with your afternoon coffee or tea.

Prep Time8

Cook Time1

Total Time1 8

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: servings

Calories: 244kcal

Author: MaryAnne

Ingredients

1-½ cups all-purpose flour plus 1 tbsp, divided
2 teaspoons baking powder
½ teaspoon salt
2 cups fresh blueberries, rinsed and patted dry
1 cup granulated sugar
½ cup unsalted butter, room temperature
3 eggs, room temperature
¾ cup part-skim ricotta cheese
1 Tablespoon lemon zest
1-½ Tablespoons lemon juice plus 1 teaspoon, divided
1 teaspoon vanilla extract
2-3 Tablespoons confectioner's sugar

Instructions

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.
In a separate bowl, toss blueberries with 1 Tablespoon of flour. Set aside.
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.
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.
Add flour mixture and mix on low speed just until incorporated. Using a rubber spatula, gently fold in blueberries.
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.
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.
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.

Notes

Coat your blueberries in flour before adding to the batter. It will prevent your blueberries from sinking to the bottom of the loaf.
Cream your butter and sugar for several minutes. This guarantees a light and airy batter. If you skip this step, your cake will be quite dense.
Use room-temperature eggs. This incorporates air into your batter and makes your pound cake lighter and fluffier. To quickly bring your eggs to room-temperature, place them in a bowl of warm water for a few minutes.
Use room-temperature butter. This helps to cream your butter and sugar together and make super creamy cake batter.
Let your cake cool completely before adding the glaze.
Storage: To store the cake, wrap it in foil and place in an air-tight container. It can be stored in the refrigerator for up to 3 days.
How to freeze: Wrap individual slices in foil and place in a freezer-safe bag. Store in freezer for up to 3 months.

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