Lemon Blueberry Ricotta Pound Cake - Master recipes

Name: Lemon Blueberry Ricotta Pound Cake - Master recipes
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, room temperature -; 1 cup (8 ounces, 230 g) ricotta cheese, left to stand at room temperature for a few minutes to take the chill off -; 1 1/2 cups sugar (300 g) -; 3 large eggs, room temperature -; 1 teaspoon vanilla extract -; 1 tablespoon lemon zest -; 1 1/2 cups (140 g) blueberries -

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Preheat oven to 325°F (160°C). Prepare a 9x5-inch loaf pan, smearing the inside with butter. Whisk the dry ingredients: In a medium bowl, vigorously whisk together the flour, baking powder and...

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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, room temperature -
1 cup (8 ounces, 230 g) ricotta cheese, left to stand at room temperature for a few minutes to take the chill off -
1 1/2 cups sugar (300 g) -
3 large eggs, room temperature -
1 teaspoon vanilla extract -
1 tablespoon lemon zest -
1 1/2 cups (140 g) blueberries -