Lemon Blueberry Ricotta Pound Cake | Recipe Cart | Recipe Cart

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