Lemon Blueberry Ricotta Pound Cake Recipe

Name: Lemon Blueberry Ricotta Pound Cake Recipe
Ingredients: 1 3/4 cups (250 g) all purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 1/2 cups (140 g) blueberries; 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

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This lemon ricotta blueberry cake is sweet and tender with a delicate crumb. It can be made with fresh or frozen blueberries and stores well at both room temperature and in the freezer.

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Ingredients

1 3/4 cups (250 g) all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups (140 g) blueberries
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