Hello, I am Joana. Today, we’re going to prepare lemon blueberry ricotta pound cake recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Lemon Blueberry Ricotta Pound Cake Recipe
Lemon Blueberry Ricotta Pound Cake is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Lemon Blueberry Ricotta Pound Cake is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have lemon blueberry ricotta pound cake using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Lemon Blueberry Ricotta Pound Cake:
- Make ready 2 tsp baking powder
- Prepare 1/2 tsp salt
- Get 8 oz ricotta cheese
- Make ready 1 1/2 cup sugar
- Prepare 3 large eggs
- Make ready 1 tsp vanilla extract
- Make ready 1 tbsp lemon zest
- Prepare 1 cup blueberries
- Make ready 1 3/4 cup all purpose flour
- Take 3/4 cup unsalted butter
Steps to make Lemon Blueberry Ricotta Pound Cake:
- Preheat oven to 325°F (160°C). Prepare a 9x5-inch loaf pan, smearing the inside with butter. In a medium bowl, vigorously whisk together the flour, baking powder and salt.
- Use an electric mixer (you can mix by hand but will get better results if you use an electric mixer) to 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. Don’t worry if the batter looks a little curdled at this point. It isn’t curdled, it just looks that way.
- 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. (This will help moderate the temperature at the bottom of the pan.) Bake for 65 to 75 minutes, or until a toothpick comes out clean. For the last 10 minutes of baking you may want to 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. Then 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 cook completely before slicing.
So that’s going to wrap it up with this special dish lemon blueberry ricotta pound cake recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
