Advertising Console

    Lemon Blueberry Ricotta Pound Cake Recipe

    Le Gourmet TV

    by Le Gourmet TV

    The ricotta in this pound cake keeps it super moist - the blueberries make it super delicious.

    1¾ cups (425 mL) all purpose flour
    2 tsp (10 mL) baking powder
    ½ tsp (2 mL) salt
    ¾ cup (175 mL) unsalted butter
    1 cup (250 mL) ricotta cheese
    1½ cups (375 mL) sugar
    3 large eggs
    1 tsp (5 mL) pure vanilla extract
    1 Tbsp (15 mL) lemon zest
    1 cup (250 mL) blueberries


    Preheat oven to 325°F (160°C). Grease a 9"x5"x3" loaf pan.
    In a bowl, whisk together the flour, baking powder and salt.

    Using an electric mixer cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes.  Cream in the eggs one at a time. Mix in the lemon zest and vanilla extract.

    Stir in the dry ingredients in 2 additions, until just mixed. Fold in the blueberries.
    Pour the batter into the prepared loaf pan, smoothing out the top with a spatula. Bake for 65 to 75 minutes, or until a tester comes out clean.

    Allow to cool for 15 minutes in the pan then gently remove the cake from the pan and let cool completely on a wire rack. Let cool completely before slicing.
    Yield: Serves 10 to 12.