Blueberry And Ricotta Lemon Pound Cake recipe

Blueberry And Ricotta Lemon Pound CakeSlicing 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!RecipePrep time 10 minutesCook time 60 minutesYield: Serves or Makes 6-8

Ingredients

0 3/4 sugar
0 1/3 butter, softened
eggs
0 3/4 ricotta
0 1/2 lemon, juiced
tsp lemon zest
0 splash of vanilla
cups flour of choice
tsp baking powder
0 pinch of salt
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!