Lemon Blueberry Ricotta Pound Cake Recipe

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

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

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

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.

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.

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.

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.

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.

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.

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

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.

Serve and enjoy!