Description
A delightful Lemon Blueberry Ricotta Pound Cake that blends zesty lemon and sweet blueberries for a moist and luscious dessert.
Ingredients
Scale
- ¾ cup granulated sugar
- 2 tablespoons lemon zest
- ¾ cup whole milk ricotta cheese
- 5 tablespoons unsalted butter, melted
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 cups fresh or frozen blueberries
- 1 tablespoon lemon juice
- ¼ cup confectioner’s sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and line it with parchment paper.
- Whisk together the sugar and lemon zest in a bowl until fragrant.
- Add the ricotta, melted butter, lemon juice, and vanilla extract. Mix well.
- Beat in the eggs one at a time until combined.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Fold in blueberries gently.
- Spoon the batter into the prepared pan.
- Bake for 55 to 60 minutes, or until a toothpick comes out clean.
- Let cool in the pan for about 10 minutes before transferring to a wire rack.
- For the glaze, whisk together confectioner’s sugar and lemon juice and drizzle over the cooled cake before slicing.
Notes
For sugar-free options, consider using sugar substitutes like stevia or monk fruit.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 18g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg