Lemon Blueberry Ricotta Pound Cake Featured

Authors: elise

It’s the beginning of blueberry season over here; let the parade of baked goods begin! I had a basket of blueberries giving me the eye the other morning, as well as some ricotta cheese in the fridge begging to be used up. Hmmm. Blueberry muffins maybe? blueberry pancakes? or pound cake? A lemony 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 ricotta pound cake was declared a winner by all who tasted it. Enjoy!

You'll have better success with this cake if the ingredients are at room temperature before baking, specifically the eggs, ricotta, and butter. To quickly bring eggs to room temperature, place them in a bowl of warm water for a few minutes. The leavening in this recipe comes from the eggs (which will rise better if at room temp) and the baking powder. Make sure your baking powder is fresh! Baking powder older than 6 months tends to go flat.

Ingredients

  • 1 3/4 cups (250 g) all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 cup (8 ounces, 230 g) ricotta cheese
  • 1 1/2 cups sugar (300 g)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 Tbsp lemon zest
  • 1 cup (5 ounces, 140 g) blueberries

Method

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.

Lemon Blueberry Ricotta Pound Cake

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.

Lemon Blueberry Ricotta Pound CakeLemon Blueberry Ricotta Pound Cake

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 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.

Lemon Blueberry Ricotta Pound CakeLemon Blueberry Ricotta Pound Cake

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.

Yield:Serves 10 to 12.

Filed under Bakery, Blueberry, Breakfast and Brunch, Cake, Dessert, Easter, Lemon, Mother's Day, Pound Cake, Ricotta

Source / Full Story

Rate this item
(0 votes)
Login to post comments
back to top
Contact us to submit your food / kitchen related content.Web E-Kitchen.

Get Our App Now

Popular Recipes

  1. Hot News
  2. Tags
  3. Comments
Roast turkey, figs and corn stuffing with hasselback potatoes
Stuffed Trout
Top Of The Food Chain: Hanger Steak
Cheesy Skillet Pasta with Meat Sauce
Giddyup Pasta LunchBox
Just In Case You’re Not Sick of Mussels

Search

Sign In or Create Account