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.
Prep Time: 10 Min
▢ Blueberries ▢ Lemon ▢ Ricotta Cheese ▢ Egg ▢ Baking Powder ▢ Flour ▢ Vanilla Extract ▢ tomato, diced ▢ avocado or guacamole ▢ sour cream ▢ green onion, diced
Cook Time: 1 Hour
Servings: 10 SLICES
In a small bowl combine the sugar and lemon zest.
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.
Toss the blueberries with the tablespoon of reserved flour and add them to the pound cake batter.
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.