Lemon Blueberry Pound Cake

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This lemon blueberry pound cake is made moist and fresh tasting thanks to ricotta cheese, lemon and fresh blueberries! It's finished with a delicious lemon glaze!

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- tender and moist - filled with fresh lemon flavor - bursting with blueberries - delicious for breakfast or a snack

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– Granulated sugar – Unsalted butter – 3 eggs – Ricotta cheese – Lemon zest – Lemon juice – Vanilla extract – Almond extract (optional) – All purpose flour – Almond flour (all purpose can be substituted) – Baking powder – Salt – Blueberries – powdered sugar

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Whisk to combine the flour, baking powder and salt. Set aside.

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Beat the butter, sugar and ricotta cheese until light and fluffy. Beat in the eggs, lemon zest, lemon juice and vanilla and almond extracts til combined. Stir in the dry ingredients and fold in the the blueberries.

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Pour batter into a buttered 9 by 5 inch loaf pan lined with parchment paper. Bake at 350 Fahrenheit for 45-55 minutes. Allow to cool.

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For the lemon icing, mix the powdered sugar, lemon zest, pinch of salt and lemon juice together in a small bowl.

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Drizzle icing over the cooled cake!

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This blueberry lemon ricotta cake is made moist and fresh tasting thanks to ricotta cheese, lemon and fresh blueberries! It's finished with a delicious lemon glaze!

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Lemon Blueberry Pound Cake

This lemon blueberry pound cake is made moist and fresh tasting thanks to ricotta cheese, lemon and fresh blueberries! It's finished with a delicious lemon glaze!

- tender and moist - filled with fresh lemon flavor - bursting with blueberries - delicious for breakfast or a snack

Why you will LOVE this recipe:

– Granulated sugar – Unsalted butter – 3 eggs – Ricotta cheese – Lemon zest – Lemon juice – Vanilla extract – Almond extract (optional) – All purpose flour – Almond flour (all purpose can be substituted) – Baking powder – Salt – Blueberries – powdered sugar

Ingredients

Ingredients

what you'll need:

what you'll need:

Whisk to combine the flour, baking powder and salt. Set aside.

Instructions

Beat the butter, sugar and ricotta cheese until light and fluffy. Beat in the eggs, lemon zest, lemon juice and vanilla and almond extracts til combined. Stir in the dry ingredients and fold in the the blueberries.

Instructions

Pour batter into a buttered 9 by 5 inch loaf pan lined with parchment paper. Bake at 350 Fahrenheit for 45-55 minutes. Allow to cool.

Instructions

For the lemon icing, mix the powdered sugar, lemon zest, pinch of salt and lemon juice together in a small bowl.

Instructions

Drizzle icing over the cooled cake!

Instructions

This blueberry lemon ricotta cake is made moist and fresh tasting thanks to ricotta cheese, lemon and fresh blueberries! It's finished with a delicious lemon glaze!

This blueberry lemon ricotta cake is made moist and fresh tasting thanks to ricotta cheese, lemon and fresh blueberries! It's finished with a delicious lemon glaze!

Swipe UP for the full recipe!

Swipe UP for the full recipe!