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Lemon Blueberry Ricotta Pound Cake Recipe

This Lemon Blueberry Ricotta Pound Cake is no ordinary cake. It's a tender, moist dessert bursting with juicy blueberries, vibrant lemon zest, and the rich creaminess of ricotta cheese. A delightful blend of sweet and tart, it's the perfect treat to enjoy with your afternoon tea or to impress guests at your next gathering.

Lemon Blueberry Ricotta Pound Cake Recipe
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Photos of Lemon Blueberry Ricotta Pound Cake Recipe

The ingredients required for this recipe are generally common in most households, with a possible exception being ricotta cheese. Ricotta is a creamy Italian cheese that can be found in the dairy section of most supermarkets. If you cannot find it, you could substitute with other soft cheeses like cottage or cream cheese, though ricotta is preferred for its specific, lightly sweet flavor. Another ingredient, lemon zest, can be produced using a zester or a fine grater to shave off the yellow skin of a lemon.

Essential Ingredients for Lemon Blueberry Ricotta Pound Cake

All purpose flour: This is the base of the pound cake giving it structure.

Baking powder: This acts as a leavening agent to help the cake rise.

Salt: Salt enhances the flavor of the other ingredients.

Unsalted butter: Butter adds flavor and moistness to the cake.

Ricotta cheese: Ricotta adds a rich creaminess to the cake.

Sugar: Sugar sweetens the cake.

Large eggs: Eggs provide structure and help with leavening.

Vanilla extract: Vanilla adds a depth of flavor.

Lemon zest: Lemon zest gives the cake a bright, citrusy flavor.

Blueberries: Blueberries add a burst of sweetness and color.

One reader, Inna Power says:

star icon star icon star icon star icon star icon

This lemon blueberry ricotta pound cake recipe is a game-changer! The combination of zesty lemon, juicy blueberries, and creamy ricotta creates a moist and flavorful cake. It's a delightful treat that's perfect for any occasion. I highly recommend trying this recipe - it's a definite crowd-pleaser!

Inna Power

Key Techniques for Making Lemon Blueberry Ricotta Pound Cake

How to prepare the loaf pan: Grease the inside of the 9x5-inch loaf pan with butter to prevent the cake from sticking.

How to coat the blueberries: Rinse the blueberries and toss them with a little flour to lightly coat them. This will help prevent the blueberries from sinking to the bottom of the cake during baking.

How to test for doneness: To check if the cake is done, insert a tester into the center. It should come out mostly clean, or gently press the center with your fingers and lift up; the cake surface should gently bounce back.

How to cool the cake: After removing the cake from the oven, let it cool in the pan for 15 minutes. Then, run a dull knife around the edge of the cake to ensure it is separated from the pan before gently removing the cake and allowing it to cool completely on a wire rack.

How To Make Lemon Blueberry Ricotta Pound Cake

Brimming with sweet and tart flavors, this dense pound cake is baked with ricotta cheese and studded with blueberries in each slice, for a fruity treat!

Preparation: 20 minutes
Cooking: 1 hour 5 minutes
Total: 1 hour 25 minutes

Serves:

Ingredients

  • cupsall purpose flour
  • 2tspbaking powder
  • ½tspsalt
  • ¾cupunsalted butter,(1½ sticks), room temperature
  • 1cupricotta cheese,(8 oz), left to stand at room temperature for a few minutes
  • cupssugar
  • 3large eggs,room temperature
  • 1tspvanilla extract
  • 1tbsplemon zest
  • cupsblueberries

Instructions

  1. Preheat the oven to 325 degrees F. Prepare a 9×5-inch loaf pan, smearing the inside with butter.

  2. In a medium bowl, vigorously whisk together the flour, baking powder and salt.

  3. Rinse the blueberries and toss them with a little flour to lightly coat them.

  4. Use an electric mixer or mix by hand, beat together the butter, ricotta, and sugar, on high speed, for 3 minutes, until pale and fluffy.

  5. Add the eggs one at a time, mixing on medium speed for one minute after each addition. Mix in the lemon zest and vanilla extract.

  6. Remove the bowl from the mixer and stir in the dry ingredients in 3 or 4 additions, until just incorporated. Do not over-mix. Stir in the blueberries.

  7. Pour the batter into the prepared loaf pan, smoothing out the top with a rubber spatula. Place on a baking sheet on the middle oven rack of the oven.

  8. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until a tester inserted into the center comes out mostly clean, or pressed on the center with fingers and lift up, the cake surface gently bounces back.

  9. After the first 40 minutes of baking, put a sheet of aluminum foil over the top of the pan to keep it from browning further.

  10. Remove from oven and let cool for 15 minutes in the pan.

  11. Run a dull knife around the edge of the cake to make sure it is separated from the pan. Gently remove the cake from the pan and let cool completely on a wire rack. Let cool completely before slicing.

  12. Serve and enjoy!

Nutrition

  • Calories: 397.01kcal
  • Fat: 18.74g
  • Saturated Fat: 11.31g
  • Trans Fat: 0.56g
  • Monounsaturated Fat: 5.06g
  • Polyunsaturated Fat: 1.02g
  • Carbohydrates: 51.15g
  • Fiber: 1.19g
  • Sugar: 32.42g
  • Protein: 7.26g
  • Cholesterol: 105.05mg
  • Sodium: 233.93mg
  • Calcium: 137.41mg
  • Potassium: 93.58mg
  • Iron: 1.56mg
  • Vitamin A: 170.90µg
  • Vitamin C: 2.93mg

Expert Technique Tip for Perfect Lemon Blueberry Ricotta Pound Cake

When incorporating the blueberries into the batter, be gentle and fold them in to avoid crushing them. This will keep the berries intact and prevent the batter from turning blue. Also, coating the blueberries in flour before adding them to the batter will help them to distribute evenly throughout the cake, rather than sinking to the bottom.

Time-Saving Tips for Making Lemon Blueberry Ricotta Pound Cake

Prep ahead: Measure and prepare all your ingredients before starting. This will help you work more efficiently and avoid any last-minute scrambling.

Use frozen blueberries: If fresh blueberries are not in season, you can use frozen ones. They work just as well and save time on washing and drying.

Room temperature ingredients: Make sure your eggs, ricotta, and butter are at room temperature before starting. This will help them mix together more easily and evenly.

Bake in advance: This pound cake can be baked in advance and stored in an airtight container for a few days, making it a great time-saving option for entertaining.

Substitute Ingredients For Lemon Blueberry Ricotta Pound Cake Recipe

  • all purpose flour - Substitute with gluten-free all purpose flour: This substitute is suitable for those who are gluten intolerant or have celiac disease. It provides a similar texture and structure to the cake.

  • unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative and adds a subtle coconut flavor to the cake.

  • ricotta cheese - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor to the cake, while also adding a boost of protein.

  • sugar - Substitute with honey: Honey can be used as a natural sweetener and adds a unique flavor to the cake. It also adds moisture and helps to keep the cake tender.

  • eggs - Substitute with applesauce: Applesauce can be used as a vegan-friendly substitute for eggs, adding moisture and helping to bind the ingredients together.

  • lemon zest - Substitute with orange zest: Orange zest provides a similar citrusy flavor and aroma to the cake, complementing the blueberries well.

  • blueberries - Substitute with blackberries: Blackberries can be used as an alternative to blueberries, providing a similar burst of sweetness and juiciness to the cake.

Presentation Ideas for a Stunning Lemon Blueberry Ricotta Pound Cake

  1. Elevate the plating: When presenting the lemon blueberry ricotta pound cake, focus on creating a visually stunning plate. Use a clean and elegant plating style to showcase the beauty of the cake.

  2. Incorporate fresh berries: Introduce a pop of color and freshness by incorporating a selection of fresh blueberries and raspberries as a garnish. This will add a vibrant and appetizing element to the presentation.

  3. Utilize edible flowers: Elevate the visual appeal by incorporating delicate and colorful edible flowers such as pansies or violets. These will add a touch of elegance and sophistication to the presentation.

  4. Dust with powdered sugar: Lightly dust the plate with a fine sprinkle of powdered sugar to add a touch of elegance and a hint of sweetness to the presentation.

  5. Garnish with lemon zest: Sprinkle a fine, delicate dusting of freshly grated lemon zest over the cake and plate to add a burst of citrus aroma and a visually appealing touch.

  6. Add a dollop of whipped cream: Serve the pound cake with a small, carefully placed dollop of freshly whipped cream to complement the flavors and add a luxurious element to the presentation.

  7. Use elegant serving ware: Select elegant and sophisticated serving ware to present the pound cake, such as fine china or minimalist, modern plates to enhance the overall visual impact.

  8. Consider the negative space: Embrace the concept of negative space on the plate, allowing the cake to be the focal point while maintaining a balanced and visually appealing presentation.

Essential Tools for Making Lemon Blueberry Ricotta Pound Cake

  • Mixing bowl: A mixing bowl is essential for combining ingredients and mixing the batter for the pound cake.

  • Electric mixer: An electric mixer is used to beat together the butter, ricotta, and sugar until pale and fluffy, and to mix in the eggs, lemon zest, and vanilla extract.

  • 9x5-inch loaf pan: The loaf pan is used to bake the pound cake, providing the desired shape and structure.

  • Rubber spatula: A rubber spatula is used to smooth out the top of the batter in the loaf pan before baking.

  • Baking sheet: Placing the loaf pan on a baking sheet helps to distribute heat evenly and catch any potential spills during baking.

  • Aluminum foil: Aluminum foil is used to cover the top of the loaf pan during baking to prevent over-browning.

  • Wire rack: A wire rack is used to cool the pound cake after baking, allowing air to circulate around the cake for even cooling.

Storing and Freezing Lemon Blueberry Ricotta Pound Cake: A Guide

  • Once the lemon blueberry ricotta pound cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. store the wrapped cake in an airtight container at room temperature for up to 3 days.
  • If you want to keep the cake fresh for longer, you can store it in the refrigerator for up to 1 week. before serving, let the cake come to room temperature for the best texture and flavor.
  • To freeze the pound cake, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. label the container with the date and freeze for up to 2 months.
  • When you're ready to enjoy the frozen cake, let it thaw in the refrigerator overnight or at room temperature for a few hours. once thawed, you can serve the cake as is or warm it up slightly in the microwave or oven for a freshly baked taste.
  • If you want to freeze individual slices of the lemon blueberry ricotta cake, wrap each slice tightly in plastic wrap and place them in a freezer-safe container. this way, you can easily grab a slice whenever you want a sweet treat without having to thaw the entire cake.

How to Reheat Leftover Lemon Blueberry Ricotta Pound Cake

  • Preheat your oven to 350°F (175°C). Wrap the lemon blueberry ricotta pound cake in aluminum foil and place it on a baking sheet. Heat the cake in the oven for 10-15 minutes, or until it's warmed through. This method helps to retain the cake's moisture and prevent it from drying out.

  • If you prefer a slightly crispy exterior, remove the aluminum foil during the last 5 minutes of reheating. This will allow the surface of the cake to crisp up while still keeping the interior moist and tender.

  • For a quicker reheating option, place a slice of the pound cake on a microwave-safe plate and heat it in the microwave for 20-30 seconds, or until it's warmed to your liking. Be careful not to overheat the cake, as it may become rubbery or dry.

  • If you have an air fryer, you can reheat a slice of the lemon blueberry ricotta pound cake at 350°F (175°C) for 3-5 minutes. This method will give you a crispy exterior while maintaining a soft and moist interior.

  • For a tasty twist, try toasting a slice of the pound cake in a toaster oven or under the broiler for 1-2 minutes. Keep a close eye on it to prevent burning. Serve the toasted cake with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.

Interesting Trivia About Lemon Blueberry Ricotta Pound Cake

Ricotta cheese is a versatile ingredient that can be used in both sweet and savory dishes, adding a creamy texture and subtle tangy flavor.

Is Making Lemon Blueberry Ricotta Pound Cake at Home Cost-Effective?

This lemon blueberry ricotta pound cake recipe is moderately cost-effective for a household. The ingredients, including ricotta cheese and blueberries, can be on the pricier side, but the yield justifies the cost. The cake's versatility as a dessert or snack adds value. The approximate cost for a household of 4 people is around $20. The overall verdict rating for this recipe is 8/10, considering the delightful combination of flavors and the relatively reasonable cost.

Is Lemon Blueberry Ricotta Pound Cake Healthy or Unhealthy?

The lemon blueberry ricotta pound cake recipe is a delightful treat, but it may not be the healthiest option due to its high sugar and fat content. The recipe calls for 1½ cups of sugar and ¾ cup of unsalted butter, which can contribute to excessive calorie intake and potential health issues if consumed regularly. Additionally, the use of all-purpose flour lacks the nutritional benefits of whole grain alternatives.

However, the recipe does include some healthier ingredients, such as:

  • Ricotta cheese, which is a good source of protein and calcium
  • Blueberries, which are rich in antioxidants and vitamins
  • Lemon zest, which adds flavor and contains vitamin C

To make this recipe healthier, consider the following modifications:

  • Reduce the sugar content by using a sugar substitute or cutting the amount by half
  • Replace some of the all-purpose flour with whole wheat flour or almond flour for added fiber and nutrients
  • Use a healthier fat source, such as olive oil or Greek yogurt, in place of some of the butter
  • Increase the amount of blueberries for added nutritional benefits and natural sweetness
  • Serve smaller portions and pair with a side of fresh fruit or a light salad to balance the meal

By making these adjustments, you can still enjoy the delightful flavors of the lemon blueberry ricotta pound cake while reducing its overall calorie and fat content, making it a more health-conscious choice for occasional indulgence.

Editor's Opinion on This Delightful Lemon Blueberry Ricotta Pound Cake

The lemon blueberry ricotta pound cake recipe is a delightful combination of flavors and textures. The addition of ricotta cheese lends a moist and tender crumb, while the burst of blueberries adds a pop of freshness. The subtle hint of lemon zest brightens the entire cake, creating a harmonious balance of sweet and tangy. The baking instructions are precise, resulting in a perfectly baked pound cake with a golden crust. This recipe is a wonderful choice for a special occasion or a delightful treat any time of the year.

Enhance Your Lemon Blueberry Ricotta Pound Cake Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for complementing the tangy lemon blueberry ricotta pound cake.
Grilled Asparagus with Lemon Zest: Fresh asparagus grilled to perfection and topped with a sprinkle of lemon zest, a light and refreshing side to pair with the rich pound cake.
Balsamic Glazed Brussels Sprouts: Tender Brussels sprouts roasted to caramelized perfection and drizzled with a sweet and tangy balsamic glaze, a delightful contrast to the sweet and zesty pound cake.

Delicious Alternatives to Lemon Blueberry Ricotta Pound Cake

Creamy Tomato Basil Soup: This creamy tomato basil soup is the perfect comfort food for a cozy night in. It's rich, flavorful, and pairs perfectly with a grilled cheese sandwich.
Mango Salsa Chicken: This mango salsa chicken is a refreshing and flavorful dish that's perfect for summer. The sweet and tangy mango salsa pairs perfectly with the juicy grilled chicken.
Roasted Vegetable Quinoa Salad: This roasted vegetable quinoa salad is a healthy and satisfying meal that's packed with flavor. The roasted vegetables add a delicious smoky flavor to the nutty quinoa.

Ideal Appetizers and Main Courses to Serve with Lemon Blueberry Ricotta Pound Cake

Appetizers:
Stuffed Mushrooms: For a delicious and elegant appetizer, try creating Stuffed Mushrooms. These bite-sized delights are filled with a savory mixture of cream cheese, garlic, and herbs, then baked to perfection. They are sure to impress your guests and leave them wanting more.
Caprese Skewers: Caprese Skewers are a fresh and colorful appetizer that is perfect for any occasion. Simply thread cherry tomatoes, mozzarella, and basil onto skewers, then drizzle with balsamic glaze for a burst of flavor. These skewers are not only visually appealing, but also a delightful combination of flavors.
Main Courses:
Chicken Alfredo: Create a creamy and indulgent pasta dish by combining tender chicken with a rich and velvety Alfredo sauce. Serve it over a bed of fettuccine for a comforting and satisfying meal.
Beef Stroganoff: Whip up a hearty and flavorful dish by sautéing tender strips of beef with onions and mushrooms, then simmering them in a creamy and tangy sauce. Serve it over a bed of egg noodles for a classic and comforting meal.

Why trust this Lemon Blueberry Ricotta Pound Cake Recipe:

This recipe guarantees a delectable lemon blueberry ricotta pound cake that will tantalize your taste buds. The combination of ricotta cheese and blueberries creates a moist and flavorful cake, while the addition of lemon zest adds a refreshing citrusy zing. The meticulous instructions ensure a perfect outcome, and the use of high-quality ingredients such as unsalted butter and vanilla extract guarantees a delightful treat. Trust in the expertise of this culinary creation, and savor the delightful flavors of this pound cake that will surely impress your loved ones.

Want to share your experience making this Lemon Blueberry Ricotta Pound Cake or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum!
FAQ:
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries instead of fresh ones. However, make sure to thaw and drain them before adding them to the batter to prevent excess moisture.
Can I substitute the ricotta cheese with another type of cheese?
While ricotta cheese adds a unique texture and flavor to the pound cake, you can substitute it with an equal amount of full-fat Greek yogurt for a similar texture and moisture.
Can I reduce the amount of sugar in the recipe?
Yes, you can reduce the amount of sugar if you prefer a less sweet pound cake. You can try reducing the sugar by 1/4 to 1/2 cup without significantly affecting the texture of the cake.
How should I store the lemon blueberry ricotta pound cake?
Store the pound cake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week. You can also freeze the cake for up to 2-3 months by wrapping it tightly in plastic wrap and aluminum foil.
Can I use a different type of fruit instead of blueberries?
Yes, you can experiment with different fruits such as raspberries, blackberries, or diced strawberries. Just ensure that the fruits are well-drained and coated with a little flour to prevent them from sinking to the bottom of the cake.

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