Lemon Blueberry Ricotta Pound Cake | Food Stuff
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Cooking tools:
- Hand mixer
- Loaf pan
- Cooling rack
- Oven
- Mixing bowl
- Whisk
- Spatula
- Baking sheet
- Aluminum foil
- Toothpick
- Chef's knife
Ingredients
- 1 3/4 cups (250 g) all purpose flour
- 2 teaspoons baking powder
- 1 cup (5 ounces, 140 g) blueberries
- 3 large eggs
- 1 Tbsp lemon zest
- 1 cup (8 ounces, 230 g) ricotta cheese
- 1/2 teaspoon salt
- 1 1/2 cups sugar (300 g)
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 teaspoon vanilla extract
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