This Blueberry-Lemon Ricotta Pound Cake was delicious, and it was a great way to use blueberries in season. The taste of the lemon and the ricotta made it fluffy and light. Enjoy!
- ¾ cup granulated sugar
- 5 tablespoons unsalted butter, at room temperature
- 3 large eggs at room temperature
- ¾ cup part-skim ricotta cheese
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice plus 1 teaspoon divided
- 1 teaspoon vanilla extract
- 1 ½ cups white whole-wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh blueberries
- 2 tablespoons packed confectioners’ sugar
- Preheat oven to 350° F. Coat a 9 x 5-inch loaf pan with cooking spray and line the bottom with parchment paper.
- Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low and beat in ricotta, lemon zest, 2 tablespoons lemon juice and vanilla until just combined.
- Sprinkle flour on top, then evenly sprinkle baking powder and salt over the flour. With the mixer on low speed, beat until almost combined.
- Add blueberries and gently fold into the batter. Transfer to the prepared pan.
- Bake the cake until starting to brown around the edges and a tester inserted in the center comes out clean, about 1 hour. Let cool in the pan on a wire rack for about 20 minutes. Run a knife around the edge to loosen the cake, then invert it onto the rack. Carefully turn it right-side up. Let cool completely.
- Clean the bowl, add confectioners’ sugar and whisk in the remaining 1 teaspoon lemon juice until smooth. Brush the glaze on the cake.
- If you choose to make the cake ahead of time, simply cool it, wrap it airtight, store at room temperature (for up to 1 day), and glaze just before serving. I did not glaze the pound cake. I really did not think it needed it
- The cake makes a wonderful addition to brunch or a wholesome snack with a cup of coffee at any time.