"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!"
Blueberry And Ricotta Lemon Pound Cake
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Prep time 10mins
Cook time 1hr
Serves or Makes: 6-8
Recipe Card
ingredients
- 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
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!