Lemon Blueberry Ricotta Pound Cake

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!

Lemon Blueberry Ricotta Pound Cake Recipe

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 1/2 cups (140 g) blueberries

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