Step-by-Step Guide to Cook Super Quick Lemon Blueberry Ricotta Pound Cake

Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you a way to make a distinctive dish, Lemon Blueberry Ricotta Pound Cake. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Lemon Blueberry Ricotta Pound Cake Recipe. 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.

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

The sweet and buttery cake pairs beautifully with its tart glaze.It's worth turning your oven on for, even on a hot summer day.Easy to make Lemon Ricotta Cake has a creamy texture, a light lemony flavor, and is topped with beautiful, bountiful, blueberries.It has a creamy texture, a light lemony flavor, and it takes advantage of springtime's bounty of beautiful blueberries.

Lemon Blueberry Ricotta Pound Cake step by step

1. Preheat oven to 325°F (160°C). Prepare a 9x5-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..

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.We're in LOVE with this spring-y pound cake.

Baking this easy ricotta cheesecake is a.The ricotta in this pound cake keeps it super moist - the blueberries make it super delicious. blueberries. baking powder. lemon peel. vanilla extract. salt. www.simplyrecipes.com/recipes/lemon_blueberry_ricotta_pound_cake/.This low carb gluten free lemon blueberry pound cake recipe is sure to please all!And, the low carb lemon blueberry pound cake released from the ungreased pan with ease!I was very happy about that.