Lemon Blueberry Ricotta Pound Cake
A simple but beautiful italian dessert, this easy blueberry lemon ricotta pound cake is perfect for spring and summer.
Servings: 12 servings
Calories: 233kcal
Ingredients
- ¾ cup Whole Milk Ricotta Cheese
- 1 ½ cups All Purpose Flour
- 1 Lemons Juice and Zest
- 1 ½ cups Fresh Blueberries
- 3 Eggs
- 2 tsp. Vanilla
- ½ tbsp. Baking Powder
- 1 cup sugar
- 1 tsp. Salt
- 6 tbsp. Butter
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In the bowl of your stand mixer, add room temperature butter, sugar, and ricotta cheese. Cream wet ingredients together with the paddle attachment until light and fluffy-- about 3-4 minutes.
- One at a time, add in eggs, mixing for 30 seconds between additions.
- Add lemon zest, lemon juice, and vanilla and mix for 30 seconds.
- In a separate bowl, combine dry ingredients. Using a rubber spatula, fold dry ingredients to the wet ingredients a little at a time until just combined.
- Coat blueberries in a tablespoon of flour (See note). Fold in fresh blueberries. Use a spatula to gently incorporate into the cake batter.
- Butter a standard loaf pan very well and pour cake batter into pan.
- Bake cake in preheated oven for around 60 minutes, or until a toothpick comes out cleanly. Allow to cool before releasing from pan.
Notes
Coat your blueberries in a tablespoon or two of flour to prevent them from sinking to the bottom of the cake as it bakes.
Nutrition
Serving: 1g | Calories: 233kcal | Carbohydrates: 33g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 302mg | Potassium: 78mg | Fiber: 1g | Sugar: 19g | Vitamin A: 325IU | Vitamin C: 7mg | Calcium: 82mg | Iron: 1mg