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–+ servings

Lemon Blueberry Ricotta Pound Cake

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Equipment

  • Loaf Pan
  • Small Bowl
  • Medium Bowl
  • Wire Rack

Ingredients  

Lemon Blueberry Ricotta Pound Cake

  • ¾ cup granulated sugar
  • 2 tablespoons lemon zest
  • ¾ cup whole milk ricotta cheese
  • 5 tablespoons unsalted butter, melted
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 cups fresh or frozen blueberries

Lemon Glaze

  • 1 tablespoon lemon juice
  • ¼ cup confectioner's sugar

Instructions 

Lemon Blueberry Ricotta Pound Cake

  • Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
  • Add sugar and lemon zest to a small bowl, and rub them together with your fingers.
  • Add ricotta cheese, melted butter, the lemon sugar mixture, lemon juice, and vanilla extract to a medium bowl. Whisk to combine, and then whisk in the eggs, one at a time.
  • Add the flour (reserving 1 tablespoon), baking powder, and salt to the ricotta mixture, then carefully fold the dry ingredients into the wet ingredients.
  • Toss the blueberries with the tablespoon of reserved flour, then add to the pound cake batter. Carefully fold the blueberries into the batter with a rubber spatula, then transfer the batter to the prepared loaf pan.
  • Bake the cake for about an hour or until it starts to brown around the edges and a cake tester or toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan on a wire rack for 20-25 minutes. Run a knife around the edge to loosen the cake. Carefully remove the cake from the pan by inverting it onto the rack and then turning it right-side up.

Lemon Glaze

  • In a small bowl, whisk together the confectioners' sugar and lemon juice until smooth.
  • Drizzle the lemon glaze over the pound cake once the cake has completely cooled.

Notes

1. Tossing the blueberries in flour helps prevent them from sinking to the bottom. We do this for both fresh and frozen blueberries.
2. There is no need to thaw the frozen blueberries.
3. For a lighter, fluffier pound cake, use room-temperature eggs. To bring eggs up to room temperature quickly, place them in a bowl with warm water for a few minutes.
4. Make-Ahead: To make this pound cake in advance, follow the instructions for prepping, baking, and cooling the cake. Once cool, wrap and store it in an airtight container for up to 24 hours. Prior to serving, make the lemon glaze and drizzle it over the pound cake.
5. How to Store: You can freeze leftover pound cake for up to 3 months. Cut the cake into individual slices, arrange them on a parchment-lined baking sheet, then place them in the freezer. Freeze the slices until firm, then transfer them to a freezer bag or freezer-safe container. The pound cake can also be stored in the refrigerator for up to 3 days in an airtight container.
6. How to Reheat: Leftover pound cake can be enjoyed at room temperature, or place a slice on a foil-lined baking sheet and bake at 250°F for 8-10 minutes or until the pound cake is warm but not hot.
7. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is for the lemon blueberry ricotta pound cake. It does not include the nutrients for any substitutions.
8. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.