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A rectangular loaf of blueberry bread is partially sliced on a white platter. The bread has a golden brown crust and is dusted with powdered sugar. The interior is light and fluffy, studded with juicy blueberries. The platter rests on a wooden surface.
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Lemon Blueberry Ricotta Pound Cake Recipe

Prep Time1 hour 30 minutes
WORK TIME10 minutes
Cuisine: World
Servings: 8 yields

Ingredients

  • 2 cups 250g all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 eggs
  • ½ cup 115g butter, room temperature
  • ¾ cup 185g ricotta cheese, whole milk
  • 1 cup 200g sugar
  • 3 tablespoons Lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1½ cups 200g blueberries, fresh or frozen
  • 1 tablespoon powdered sugar for dusting

Instructions

  • DIRECTIONS
    1. Preheat oven to 325°F (160°C). Prepare a 9x5-inch loaf pan.
    2. In a large bowl cream butter and sugar. Add ricotta cheese and beat until combined and smooth. Add eggs, one at the time, beating until combined after each addition. Add lemon zest, lemon juice, vanilla extract and beat until incorporated.
    3. Add flour, baking powder, salt and stir until incorporated.
    4. Fold in the blueberries.
    5. Pour the batter into the pan.
    6. Bake for about 60-75 minutes, until a toothpick inserted into the center comes out clean. After 40 minutes of baking, cover with aluminum foil to keep it from browning further. Let cool 10 minutes on a wire rack. Then release from the pan and let cool completely. Dust with powdered sugar (optional).

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