Blueberry Lemon Ricotta Pound Cake

Blueberry Lemon Ricotta Pound Cake is a delightful dessert that combines the flavors of blueberries, tangy lemon, and creamy ricotta cheese, resulting in a moist and indulgent treat. This pound cake is perfect for any occasion, whether it’s a casual afternoon tea or a formal dinner party. The combination of the sweet blueberries and refreshing lemon complements the richness of the ricotta, creating a perfect balance of flavors.

The addition of ricotta cheese to this pound cake recipe adds a unique twist to the classic dessert. Ricotta not only adds a rich and creamy texture but also provides a slight tanginess that complements the lemon and blueberry flavors perfectly. The cake stays incredibly moist and dense due to the ricotta, making it a crowd-pleasing option for any dessert lover.

The pairing of blueberries and lemon in this pound cake creates a burst of fruity and zesty flavors in every bite. The bright, tangy lemon cuts through the sweetness of the blueberries, making it a refreshing and satisfying treat. The blueberries add a burst of freshness and a pop of color to the cake, making it an eye-catching dessert that is as beautiful as it is delicious.

Ingredients

Method

Preheat oven to 350 degrees.

Coat a 9×5 loaf pan with cooking spray and line bottom with parchment paper.

Beat sugar and butter in a large bowl with a mixer until creamed.

Beat in eggs one at a time.

Add the ricotta, 2 tbsp lemon juice, lemon zest, and vanilla and beat on medium low until smooth.

Add flour, baking powder, and salt, and mix with a wooden spoon until all flour is moistened.

Add the blueberries and gently fold into the batter.

Pout batter into the loaf pan.

Bake for 1 hour, until toothpick inserted in the middle comes out clean.

Remove from oven and cool completely on a wire rack.

Mix confectioner’s sugar and 1 tsp lemon juice in a bowl until smooth and then brush on top of the cake.