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blueberry lemon ricotta pound cake sliced on a stone platter

Blueberry Lemon Ricotta Pound Cake

A light and not-too-sweet pound cake that is perfect for brunch or as an afternoon tea cake!
5 from 4 votes
Prep Time 8 mins
Cook Time 1 hr
Course Breakfast, brunch, Snack
Cuisine American
Servings 10 servings
Calories 230 kcal


  • 1-1/2 cups all-purpose flour plus 1 tbsp, divided
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups fresh blueberries, rinsed and patted dry
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, room temperature
  • 3 eggs, room temperature
  • 3/4 cup part-skim ricotta cheese
  • 1 tbsp lemon zest
  • 1-1/2 tbsp lemon juice plus 1 teaspoon, divided
  • 1 tsp vanilla extract
  • 2-3 tbsp confectioner's sugar


  • 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 tbsp 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 tsp lemon juice. Use a pastry brush to brush glaze onto cake or drizzle on top of cake.
Keyword blueberries, lemon, pound cake, ricotta,