Print

Lemon Blueberry Ricotta Pound Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful Lemon Blueberry Ricotta Pound Cake that blends Italian and American baking traditions, offering a flavorful experience with every slice.

Ingredients

Scale
  • ¾ cup granulated sugar
  • 2 tablespoons lemon zest
  • ¾ cup whole milk ricotta cheese
  • 5 tablespoons unsalted butter, melted
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • ¼ cup confectioner’s sugar

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
  3. Whisk together the granulated sugar and lemon zest in a large mixing bowl until fragrant.
  4. Add the ricotta cheese, melted butter, lemon juice, and vanilla extract to the sugar mixture.
  5. Beat in the eggs one at a time until thoroughly combined.
  6. Combine the all-purpose flour, baking powder, and kosher salt in a separate bowl.
  7. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  8. Fold in the fresh or frozen blueberries gently to avoid breaking them.
  9. Spoon the batter into the prepared loaf pan, smoothing the top.
  10. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  11. Remove the cake from the oven and let it cool in the pan for about 10 minutes.
  12. Transfer the cake to a wire rack to cool completely.
  13. Whisk together the confectioner’s sugar and 1 tablespoon of lemon juice in a small bowl to create the glaze.
  14. Drizzle the lemon glaze over the cooled cake before slicing and serving.

Notes

For a healthier option, consider using sugar substitutes like Stevia or Monk Fruit.

Nutrition

Find it online: https://www.glutenfreez.com/lemon-blueberry-ricotta-pound-cake/