Steps to Make Super Quick Lemon Blueberry Ricotta Pound Cake

Hey everyone, welcome to our recipe page. Today I will show you a way to prepare a special dish, Lemon Blueberry Ricotta Pound Cake. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Lemon Blueberry Ricotta Pound Cake Recipe. 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.

You can have Lemon Blueberry Ricotta Pound Cake using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Lemon Blueberry Ricotta Pound Cake

1. Make ready of baking powder.
2. Take of salt.
3. It’s of ricotta cheese.
4. Make ready of sugar.
5. You need of eggs.
6. Make ready of vanilla extract.
7. It’s of lemon zest.
8. You need of blueberries.
9. Prepare of all purpose flour.
10. Prepare of unsalted butter.

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.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.

Lemon Blueberry Ricotta Pound Cake instructions

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 pound cake is mouthwatering and very simple to make.It only requires one bowl and makes for the perfect breakfast, dessert, or snack!This lemon blueberry ricotta cake is so soft, moist, light and full of flavor.

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.I've had trouble with low carb cakes sticking to regular metal pans so I've invested in several.The ricotta in this pound cake keeps it super moist - the blueberries make it super delicious.