Hi, I am Elise. Today, I’m gonna show you how to prepare lemon blueberry ricotta pound cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Lemon Blueberry Ricotta Pound Cake Recipe
Lemon Blueberry Ricotta Pound Cake is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Lemon Blueberry Ricotta Pound Cake is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have lemon blueberry ricotta pound cake using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Lemon Blueberry Ricotta Pound Cake:
- Take 2 tsp baking powder
- Get 1/2 tsp salt
- Make ready 8 oz ricotta cheese
- Prepare 1 1/2 cup sugar
- Take 3 large eggs
- Get 1 tsp vanilla extract
- Get 1 tbsp lemon zest
- Prepare 1 cup blueberries
- Get 1 3/4 cup all purpose flour
- Make ready 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 this up with this special dish lemon blueberry ricotta pound cake recipe. Thank you very much for your time. I’m confident you can make this at home. There is 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 family, friends and colleague. Thanks again for reading. Let’s cook!
