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!
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!
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.
- 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!Print
Blueberry Lemon Ricotta Pound Cake…moist ricotta swirled made fresh tasting with lemon and fresh blueberries! Finished with lemon glaze, this simple cake makes the perfect breakfast or afternoon treat!
FOR THE LEMON BLUEBERRY POUND CAKE
- 1 1/4 cups granulated sugar
- 1/2 cup unsalted butter, room temperature
- 3 eggs, room temperature
- 3/4 cup plus 2 tablespoons ricotta cheese
- 1 tablespoon lemon zest
- 2 1/2 tablespoons lemon juice
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional
- 1 1/2 cups all purpose flour (plus a little extra for tossing the blueberries with)
- 1/2 cup almond flour (all purpose can be substituted)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cup blueberries (reserve 1/4 of these for topping during baking)
- extra flour for tossing with the blueberries
FOR THE LEMON GLAZE
- 1/2 cup plus 2 tablespoons powdered sugar
- 1 1/2– 1 3/4 tablespoons lemon juice
- 1/4 teaspoon lemon zest (optional)
- pinch of kosher salt (optional)
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.
Keywords: pound cake, ricotta, ricotta cheese, blueberries, blueberry, lemon, lemon zest, almond flour