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!
This Blueberry Lemon Ricotta Pound Cake is a must for blueberry fans! I sure love blueberry desserts like my gooey Blueberry Blondies, soft Lemon Blueberry Cake Donuts, and this flavorful Blueberry Mascarpone Tart!
In addition to blueberries, I’m a big fan of baking with ricotta cheese! Ricotta makes this cake rich and moist just as it did in my delicious Cranberry Almond Ricotta Cake and these sweet Ricotta Donuts! Ricotta cheese also makes an amazing sweet filling for donuts in 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!
BAKING WITH RICOTTA
You’ve probably cooked with ricotta cheese before, but have you baked with it? Ricotta is pretty mildly flavored, but it does add a moist, creamy texture!
Ricotta cheese is relatively inexpensive and can be found in most grocery stores.
This recipe uses mostly all purpose flour with a small amount of almond flour. The almond flour is optional and can be substituted with all purpose flour.
I highly recommend the almond flour because it makes this already soft cake even more tender. The almond flour, along with the ricotta cheese gives this cake the best texture!
I also like the almond flour because it adds a very slight almond flavor which is so nice along with the hint of almond extract!
As mentioned, this recipe has a hint of almond extract. It can be swapped out for more vanilla extract if you don’t have any. Almond flavor goes so well with ricotta cheese, so I couldn’t resist adding a little.
HOW TO MAKE LEMON BLUEBERRY RICOTTA POUND CAKE
- 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
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 hgih 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