Breakfast

Lemon Blueberry Ricotta Pound Cake

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Why You'll Love This Recipe

With a prep time of less than 10 minutes, this easy recipe is perfect all year round. This Lemon Blueberry Ricotta Pound Cake is moist and rich with the addition of ricotta cheese and is perfect with morning coffee or for an afternoon snack.

Blueberries Lemon Ricotta Cheese Egg Baking Powder Flour Vanilla Extract

Key Ingredients

- STEP 1 -

Make the Lemon sugar: In a small bowl combine the sugar and lemon zest.

- STEP 2 -

Make the Cake Batter: In a medium bowl combine the ricotta cheese, melted butter, lemon sugar, lemon juice, and vanilla extract, Then whisk in the eggs, one at a time.

- STEP 3 -

Add the Blueberries: Toss the blueberries with the tablespoon of reserved flour and add them to the pound cake batter.

- STEP 4 -

Bake the Pound Cake: Transfer the batter to a loaf pan that has been lined with parchment paper and bake in an oven preheated  for about one hour, or until starting to brown around the edges.

Happy Eats!

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