Step-by-Step Guide to Make Perfect Lemon Blueberry Ricotta Pound Cake

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lemon blueberry ricotta pound cake. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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. This healthy pound cake recipe isn't just delicious–it also only requires one bowl to make. This gluten-free lemony ricotta pound cake made with almond flour and a sugar substitute is sure to delight with fresh blueberries in every bite.

Lemon Blueberry Ricotta Pound Cake is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Lemon Blueberry Ricotta Pound Cake is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook lemon blueberry ricotta pound cake using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Lemon Blueberry Ricotta Pound Cake:

1. Take baking powder
2. Prepare salt
3. Prepare ricotta cheese
4. Make ready sugar
5. Prepare eggs
6. Take vanilla extract
7. Prepare lemon zest
8. Take blueberries
9. Get all purpose flour
10. Make ready 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.

Steps to make Lemon Blueberry Ricotta Pound Cake:

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.

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. See more ideas about ricotta pound cake, pound cake, recipes. Lemon Crumb Cake is a New York style crumb cake with tangy lemon curd swirled throughout the sweet cake and topped with a crumb topping that will have you licking the plate to gobble up every scrumptious last morsel. This pound cake is mouthwatering and very simple to make.

So that’s going to wrap it up with this exceptional food lemon blueberry ricotta pound cake recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!