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Recipe of Speedy Lemon Blueberry Ricotta Pound Cake

Lemon Blueberry Ricotta Pound Cake. This healthy pound cake recipe isn't just delicious–it also only requires one bowl to make. A lemon blueberry pound cake won the toss this time, a pound cake made even more dense and silky rich with the substitution of ricotta for some of the butter and flour. This lemon blueberry ricotta pound cake was declared a winner by all who tasted it.

Lemon Blueberry Ricotta Pound Cake This lemon blueberry ricotta cake is so soft, moist, light and full of flavor. This Lemon-Blueberry Pound Cake is the perfect way to celebrate—whip one up for brunch or dessert. In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. You can cook Lemon Blueberry Ricotta Pound Cake using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Lemon Blueberry Ricotta Pound Cake

  1. Prepare 2 tsp of baking powder.
  2. It’s 1/2 tsp of salt.
  3. Prepare 8 oz of ricotta cheese.
  4. It’s 1 1/2 cup of sugar.
  5. Prepare 3 large of eggs.
  6. Prepare 1 tsp of vanilla extract.
  7. Prepare 1 tbsp of lemon zest.
  8. It’s 1 cup of blueberries.
  9. Prepare 1 3/4 cup of all purpose flour.
  10. It’s 3/4 cup of unsalted butter.

Ricotta cheese in a pound cake? Sweet and lemony, with a delicate crumb, this cake tastes like summer. Lemon Blueberry Ricotta Pound Cake ~ Delicious fine crumb pound cake with butter, eggs, ricotta cheese, sugar, flour, lemon zest. The ricotta in this pound cake keeps it super moist – the blueberries make it super delicious.

Lemon Blueberry Ricotta Pound Cake step by step

  1. Preheat oven to 325°F (160°C). Prepare a 9×5-inch loaf pan, smearing the inside with butter. In a medium bowl, vigorously whisk together the flour, baking powder and salt..
  2. Use an electric mixer (you can mix by hand but will get better results if you use an electric mixer) to beat together the butter, ricotta, and sugar, on high speed, for 3 minutes, until pale and fluffy. Add the eggs one at a time, mixing on medium speed for one minute after each addition. Mix in the lemon zest and vanilla extract. Don't worry if the batter looks a little curdled at this point. It isn't curdled, it just looks that way..
  3. Remove the bowl from the mixer and stir in the dry ingredients in 3 or 4 additions, until just incorporated. Do not over mix. Stir in the blueberries..
  4. Pour the batter into the prepared loaf pan, smoothing out the top with a rubber spatula. Place on a baking sheet on the middle oven rack of the oven. (This will help moderate the temperature at the bottom of the pan.) Bake for 65 to 75 minutes, or until a toothpick comes out clean. For the last 10 minutes of baking you may want to put a sheet of aluminum foil over the top of the pan to keep it from browning further..
  5. Remove from oven and let cool for 15 minutes in the pan. Then run a dull knife around the edge of the cake to make sure it is separated from the pan. Gently remove the cake from the pan and let cool completely on a wire rack. Let cook completely before slicing..

Lemon and blueberries together are two ingredients that make me smile from ear to ear. When the two are paired together, well let's just say that delicious things Wet ingredients – Eggs, ricotta, lemon zest, lemon juice, and regular milk. Blueberries – You can use frozen you can use fresh – you can. This pound cake is a variation of one I made over the holidays, which called for orange zest and orange liqueur. Here, lemon zest and juice have replaced Like the orange and ricotta cake, this one is incredibly moist and delicious, and is a a cinch to throw together. **UPDATE: If you love an olive oil.