Lemon Blueberry Ricotta Pound Cake. Ricotta cheese in a pound cake? Sweet and lemony, with a delicate crumb, this cake tastes like summer. A lemon blueberry pound cake won the toss this time, a pound cake made even more dense and silky rich with the substitution of ricotta for some of.
The ricotta in this pound cake keeps it super moist – the blueberries make it super delicious. This lemon pound cake is soooo moist! The blueberry sauce is excellent and also a multi-purpose recipe. You can cook Lemon Blueberry Ricotta Pound Cake using 10 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Lemon Blueberry Ricotta Pound Cake
- You need 2 tsp of baking powder.
- Prepare 1/2 tsp of salt.
- Prepare 8 oz of ricotta cheese.
- Prepare 1 1/2 cup of sugar.
- Prepare 3 large of eggs.
- It’s 1 tsp of vanilla extract.
- Prepare 1 tbsp of lemon zest.
- Prepare 1 cup of blueberries.
- It’s 1 3/4 cup of all purpose flour.
- You need 3/4 cup of unsalted butter.
This blueberry sauce would be great Wait- a lemon pound cake with ricotta?! I actually had to talk myself into baking with ricotta cheese. I just couldn't fathom what the cake would be like after. The ricotta in this pound cake keeps it super moist – the blueberries make it super delicious.
Lemon Blueberry Ricotta Pound Cake step by step
- Preheat oven to 325°F (160°C). Prepare a 9×5-inch loaf pan, smearing the inside with butter. In a medium bowl, vigorously whisk together the flour, baking powder and salt..
- Use an electric mixer (you can mix by hand but will get better results if you use an electric mixer) to beat together the butter, ricotta, and sugar, on high speed, for 3 minutes, until pale and fluffy. Add the eggs one at a time, mixing on medium speed for one minute after each addition. Mix in the lemon zest and vanilla extract. Don't worry if the batter looks a little curdled at this point. It isn't curdled, it just looks that way..
- Remove the bowl from the mixer and stir in the dry ingredients in 3 or 4 additions, until just incorporated. Do not over mix. Stir in the blueberries..
- Pour the batter into the prepared loaf pan, smoothing out the top with a rubber spatula. Place on a baking sheet on the middle oven rack of the oven. (This will help moderate the temperature at the bottom of the pan.) Bake for 65 to 75 minutes, or until a toothpick comes out clean. For the last 10 minutes of baking you may want to put a sheet of aluminum foil over the top of the pan to keep it from browning further..
- Remove from oven and let cool for 15 minutes in the pan. Then run a dull knife around the edge of the cake to make sure it is separated from the pan. Gently remove the cake from the pan and let cool completely on a wire rack. Let cook completely before slicing..
This lemon blueberry ricotta cake is so soft, moist, light and full of flavor. Pair a slice of this moist cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. Lemon-Blueberry Pound Cake Recipe photo by Taste of Home. Healthier Lemon Blueberry Pound Cake — The blueberry-lemon combo is always a win, and so is pound cake that won't break your caloric piggybank.
