Search
Blueberry And Ricotta Lemon Pound Cake
share
Rate
(38)
Slicing into this loaf was like a burst of sunshine! We've had no sun here in Toronto for dayssssss now so this loaf was necessary! -@thisglamourgirlbakes

Details

Prep time 10mins
Cook time 1hr
Serves or Makes: 6-8
Buy ingredients
Add ingredients directly to your favorite online grocery cart (where available).
Print recipe

Recipe

ingredients

  • 3/ 4 sugar
  • 1/ 3 butter, softened
  • 3 eggs
  • 3/ 4 ricotta
  • 1/ 2 lemon, juiced
  • 1 tsp lemon zest
  • splash of vanilla
  • 1 1/ 2 cups flour of choice
  • 2 tsp baking powder
  • pinch of salt
  • 2 cups blueberries

Method

  • Step 1

    Preheat oven to 350˚ F.

  • Step 2

    In a large bowl, cream together sugar and butter with an electric mixer until light and fluffy. Add in the eggs, one at a time to incorporate.

  • Step 3

    Add in the ricotta, lemon juice, some grated lemon zest and a splash of vanilla and mix well.

  • Step 4

    Mix in the flour, baking powder, and salt. Mix until just incorporated. Fold in 1-2 cups of fresh blueberries into batter gently.

  • Step 5

    Batter will be thick, so spread carefully into a prepared loaf pan.

  • Step 6

    Bake in preheated oven for approximately one hour or until a tester comes out clean. Let cool before slicing and serve!