Lemon Blueberry Ricotta Pound Cake

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Aug. 27, 2013

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


Dry ingredients
All purpose flour 1 3/4 Cup (28 tbs) (425 mL)
Baking powder 2 Teaspoon
Salt 1/2 Teaspoon
Wet ingredients
Unsalted butter 3/4 Cup (12 tbs) (175 mL)
Ricotta cheese 1 Cup (16 tbs) (250 mL)
Sugar 1 1/2 Cup (24 tbs) (375 mL)
Eggs 3 Large
Pure vanilla extract 1 Teaspoon
Lemon zest 1 Tablespoon
Blueberries 1 Cup (16 tbs)



1. Preheat oven to 325 degree F or 160 degree C.

2. Grease a 9"x5"x3" loaf pan and set aside.


3. In a bowl, whisk together the flour, baking powder and salt.

4. In a separate bowl, add the butter, ricotta, and sugar. Using an electric mixer beat for about 3 minutes or until light and fluffy.

5. Add eggs one at a time and beat after each addition.

6. Mix in the lemon zest and vanilla extract.

7. Stir in the dry ingredients in 2 additions and mix until just combined.

8. Fold in the blueberries and pour the batter into the prepared loaf pan, smoothing out the top with a spatula.

9. Pop in oven and bake for 65-75 minutes or until a tester comes out clean.

10. 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.


11. Cut in slices and serve!

Recipe Summary

Difficulty Level: Medium
Cook Time: 75 Minutes
Ready In: 75 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 327Calories from Fat 137

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 183 mg7.63%

Total Carbohydrates 42 g14%

Dietary Fiber %

Sugars 26 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet