This Blueberry Lemon Ricotta Pound Cake is moist and fresh tasting thanks to ricotta, lemon and fresh blueberries! Finished with a simple lemon glaze, this blueberry lemon almond cake makes the perfect breakfast or afternoon treat!
This cake is a must for blueberry fans! This cake is fresh tasting thanks to the blueberries and lemon. It is also moist and rich thanks to the ricotta cheese. Almond flour gives it an even more tender crumb!
If you’re looking for more blueberry recipes, try my Blueberry Blondies, soft Lemon Blueberry Cake Donuts, and this flavorful Blueberry Mascarpone Tart!
For more ricotta dessert recipes, try this Cranberry Almond Ricotta Cake, Ricotta Donuts and these Strawberry Filled Donuts.
THIS BLUEBERRY LEMON RICOTTA POUND CAKE IS:
- Berry filled: Every slice is bursting with blueberries!
- Moist: The ricotta cheese adds so much moisture.
- Tender: This cake includes almond flour in the batter for an extra tender crumb.
- Flavorful: Lemon zest, lemon juice and vanilla and almond extract gives this cake a sweet, fresh flavor.
- Quick: Both the cake and the glaze are simple to make!
- Perfect for breakfast or dessert: It’s incredible with coffee anytime of the day!
INGREDIENT NOTES
Below is some useful information on some of the ingredients. For a full list of ingredients and their measurements, see the recipe card.
- Ricotta Cheese-Ricotta is mildly flavored, but adds a moist, creamy texture! I recommend baking with whole milk ricotta.
- Almond Flour-This recipe uses mostly all purpose flour with a small amount of almond flour. Almond flour because it makes this already soft cake even more tender.
- Almond Extract- This recipe has a hint of almond extract. Almond flavor goes so well with ricotta cheese, so I couldn’t resist adding a little.
SUBSTITUTIONS
- Part Skim Ricotta-I recommend using whole milk ricotta. Part skim can be used as a substitute. The cake won’t be as rich, but it will still be delicious!
- Almond Flour– The almond flour is optional and can be substituted with all purpose flour.
- Almond Extract– Almond extract can be swapped out for more vanilla extract.
STEP BY STEP INSTRUCTIONS
- Whisk to combine the flour, baking powder and salt. Set aside. Wash and dry blueberries and toss lightly with flour.
- In a large bowl or the bowl of a stand mixer, add the butter, sugar and ricotta cheese. Beat until light and fluffy. Reduce the speed to low and add the eggs, one at a time. Add the lemon zest, lemon juice and vanilla and almond extracts. Add the dry ingredients and fold the ingredients together with a spatula til just combined. Do not over mix. Fold in the blueberries.
- Pour mixture into a 9 by 5 inch loaf pan lined with parchment paper. Bake for 15 minutes. Remove from oven and top with the reserved blueberries. Return to bake an additional 30-40 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool in the pan for 10 minutes then turn it out onto a rack to cool completely. Allow to cool before drizzling with the glaze.
ABOUT THE LEMON GLAZE
While the cake cools, mix the simple lemon glaze. The glaze adds additional sweetness and citrus flavor.
INGREDIENTS FOR THE LEMON GLAZE
- Powdered sugar
- Lemon Juice
- Lemon Zest
- Salt (optional)
FREQUENTLY ASKED QUESTIONS
The cake can be kept at room temperature the day it’s made, but it’s best kept refrigerated after that. Cover cake in an airtight container for up to three days.
Yes. I prefer using fresh blueberries, but you can definitely use frozen. Frozen berries may make the batter a bit blue, but they will still be delicious. If you use frozen, you won’t need to toss the berries with flour. Also, no need to thaw frozen blueberries. Take them out of the freezer just when ready to add to the batter.
I prefer to bake with whole milk ricotta. The extra fat found in whole milk ricotta makes this cake extra moist. Part skim ricotta will work though. The cake will not be as rich but it will still be delicious!
There’s nothing not to love about this Blueberry Lemon Ricotta Pound Cake! It’s soft, bursting with blueberries and is incredibly delicious! The fresh tasting lemon glaze adds additional lemon flavor and sweet flavor! Best enjoyed for breakfast, brunch, as an afternoon treat!
Blueberry Lemon Ricotta Pound Cake
Ingredients
FOR THE LEMON BLUEBERRY POUND CAKE
- 1 ¼ cups granulated sugar
- ½ cup unsalted butter room temperature
- 3 eggs room temperature
- ¾ cup plus 2 tablespoons ricotta cheese
- 1 tablespoon lemon zest
- 2 ½ tablespoons lemon juice
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional
- 1 ½ cups all purpose flour plus a little extra for tossing the blueberries with
- ½ cup almond flour all purpose can be substituted
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ¾ cup blueberries reserve 1/4 of these for topping during baking
- extra flour for tossing with the blueberries
FOR THE LEMON GLAZE
- ½ cup plus 2 tablespoons powdered sugar
- 1 ½- 1 ¾ tablespoons lemon juice
- ¼ teaspoon lemon zest optional
- pinch of kosher salt optional
Instructions
- Preheat the oven to 350 F. Butter a 9 by 5 inch loaf pan and line bottom and sides with parchment paper.
- In a medium sized bowl, whisk to combine the flour, baking powder and salt. Set aside. Wash and dry blueberries and toss lightly with flour. Set aside.
- In a large bowl or the bowl of a stand mixer, add the butter, sugar and ricotta cheese. Use a mixer to beat on medium high speed for about 3 minutes until light and fluffy. Reduce the speed to low and add the eggs, one at a time. Add the lemon zest, lemon juice and vanilla and almond extracts and beat to combine. Add the dry ingredients and fold the ingredients together with a spatula til just combined. Do not over mix. Fold in the blueberries.
- Pour mixture into prepared pan. Bake for 15 minutes. Remove from oven and top with the reserved blueberries. Return to bake an additional 30-40 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool in the pan for 10 minutes then turn it out onto a rack to cool completely. Allow to cool before drizzling with the glaze.
FOR THE LEMON GLAZE
- In a small bowl, mix the powdered sugar, lemon zest, pinch of salt and lemon juice. Add a little extra lemon juice if needed. The glaze is best if thick but add a touch extra lemon juice if needed to make it pourable.
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Lisa
This looks wonderful. I’m wondering if I could double the recipe and bake it in a bundt pan?
Natalie
Hi Lisa, That’s a great idea. Unfortunately I haven’t tried it so can’t say for sure how it would turn out. Please let me know if you give it a try or if you have any other questions. Have a fantastic day!
Victoria S
I am a big fan of both Blueberries and Ricotta cheese, decided to make this cake last Weekend and it turned out to be a delicious prefect combination, I will be making it again for sure as well as other recipes on this site.
Natalie
Hey Victoria, Thanks so much for making this blueberry ricotta cake! It’s definitely a delicious combo and I’m thrilled you loved it! Have a great day! xo Natalie
Amy
I am making this cake again and it is absolutely delicious! The only thing is I had to bake it for 60 minutes after putting the blueberries on top after the first 15 minutes. I will make this again!
Natalie
Hi Amy, Thanks so much for making this recipe and for sharing your feedback about the baking time. I’m so thrilled you enjoyed the cake! Have a great day! -Natalie
Marg
Do I understand this correctly, I should butter the loaf pan first and then put parchment paper over it? I usually just butter.
Natalie
Hi Marg, yes that is right. I like to use parchment paper mainly to easily lift the cake out of the pan, but just butter should be fine as well. Please let me know if you have any other questions. Have a great day!
Alexandra Rees
I made this cake for a friends’ birthday, it was a hit! Such a lovely light flavour, a great cake for a hot summer’s day.
My ONLY caveat would be to say in the method, to cream together the sugar and butter until light and fluffy (3 mins high setting using a KitchenAid) and THEN add to add the ricotta and only blend briefly to mix before adding eggs etc. Creaming all three at the same time split the mix as the butter stayed quite lumpy for a while and the mixing needed caused the ricotta to split. No biggie, but next time I will cream sugar and butter together first before adding the ricotta.
Delightful cake, really love your recipes!
Natalie
Hey Alexandra, Thanks so much for making this recipe.I’m honored you made this cake for your friend’s birthday and so glad it was a hit! I really appreciate your helpful recipe notes. I always like to retest my recipes and improve them, so I will definitely consider your feedback. Also so happy to hear you love my recipes 🙂 Have a great rest of your week!
Michelle Penny
I made this recipe today because we had company come over & I wanted something simple but special. This was perfect! It is easy to follow with great tips along the way. This will definitely be a go to for me!
Natalie
Hi Michelle, Thanks so much for making this cake and for your comment. I’m so happy this cake was a hit and excited that it’s a new go to for you! Have a great day 🙂
Paula
I am obsessed with this pound cake, it is the best, it is perfect, soft and delicious!!! So easy to do too. Now my family asks me to do it every week!!! ❤️
Natalie
Hi Paula,
Thanks so much for making this cake. I am so glad it turned out well for you and love to hear that your family is now requesting it! Thank you for taking the time to leave a comment! XO Natalie
Amanda
My family LOVED this dessert!! It was such a decadent treat to have after dinner. It’s light and sweet and it’s hard not to go back for seconds. Most pound cake recipes require a lot more butter so I will definitely be using this recipe from now on! The recipe was super easy to follow just like her other ones..you really cannot mess them up! Thank you Natalie!!!!
Natalie
Hi Amanda,
Yay! Thanks so much for trying this recipe and for your kind words! I’m so glad you and your family loved it and you described the recipe perfectly 🙂 Have an awesome rest of your week <3 Natalie
Fatima BouAmr
This is a phenomenal cake. I’ve made it a few times. Super super yummy. Everyone raves about it. Thank you for sharing amazing recipes.
Natalie
Thanks so much for making this cake and for taking the time to comment, Fatima! I’m so thrilled it’s a hit and flattered that you like my recipes. Wish you a fantastic week! XO Natalie
Daniela
I made this cake yesterday and it was a HUGE hit with my family! Completely gone in 24 hours! I did not end up using almond flour and just subbed it for all purpose and still found it worked out perfectly. Definitely will be made again in the future. I’ll be sure to try some of the other recipes I’ve had my eyes on. ☺️
Natalie
Hi Daniela, Thank you so much for making this cake and taking the time to write such a nice comment! I’m thrilled you and your family loved it! Happy to hear you’ll make it again and I can’t wait for you to try more of my recipes 🙂 have an awesome day! XO Natalie
Nancy
I LOVE your Blueberry Lemon Pound Cake! It was so very deliciously moist and yummy! I made it for my children/grandchildren while visiting them and they also loved it. I had to share your website when one of my DIL asked for the recipe. I made it exactly as your recipe stated and would not change a thing! I have company visiting this weekend and plan to make it again for them. Thank you so much for sharing your wonderful recipe. I look forward to trying more of your recipes in the future. ❤️
Natalie
Hi Nancy, Thank you so much for your lovely comment! I’m SO happy you and your family enjoyed this pound cake! I love it too and it’s so good to know that others are enjoying it. Great idea to make it for company and can’t wait for you to try more of my recipes! Have a great day 🙂 -Natalie
Eden
I made this recipe twice! Both times with gluten free flour and it turned out AMAZING! Such a nice recipe & super easy to follow.
Natalie
Hi Eden, Thanks so much for making this recipe. I’m so happy you loved it and that’s awesome to hear it worked out with gluten free flour too! Have a great week! -Natalie
Joanne
Amazing recipe! Made it for the 1st time this past weekend. Absolutely delicious and everyone loved it, the lemon and ricotta go so well together. Will definitely make it again sometime soon
Natalie
Thank you so much for making this cake Joanne! I’m so happy you enjoyed it and I agree the lemon and ricotta are so good together! xx Natalie
Karen Zayatz
can i freeze this?
Natalie
Hi Karen, Yes- you can freeze this cake for up to 3 months. Please let me know if you have any other questions. Have a great day! -Natalie
Geraldine Butterfield
can this be frozen?
Natalie
Hi Geraldine, Unfortunately I haven’t tried freezing it yet, so I can’t say for sure. I’m sorry I couldn’t be more helpful. Please let me know how it goes if you give it a try. Have a great day! Natalie
Carol Luterek
Do you have any advice on making mini loaves with this recipe? timing? temp?
Natalie
Hi Carol, I would suggest the same temperature for mini loaves. As far as timing, they would not take as long as a regular loaf, but unfortunately I can’t say how long exactly since I haven’t tried making mini loaves yet. Please let me know if you have any other questions. -Natalie
Bisan
I already made this cake two times and it’s a winner. We love it! The texture is wonderful with the ricotta and the hint of almond adds an amazing touch. Really a brilliant recipe from Natalie! Thank you ❤️ – Bisan
Natalie
Hi Bisan! Thank you so much for making this cake twice already 🙂 I really appreciate your taking the time to write a comment and so so happy the cake was enjoyed by everyone! xo Natalie
Teresa Mayo
Does this cake need to be refrigerated? I haven’t made it yet but it looks amazing. I would like to ship one to my mom. Thanks!
Natalie
Hi Teresa,
That’s such a nice idea to ship one to your mom. It’s best stored in the fridge since it has ricotta in it. It should be good for up to 5 days in the fridge and about 3 days at room temperature. Please let me know if you have any other questions! 🙂 Natalie