Blueberry And Ricotta Lemon Pound Cake

"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
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  • Recipe Card
Prep time 10mins
Cook time 1hr
Serves or Makes: 6-8

Recipe Card


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


  • 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!