Blueberry-Lemon Ricotta Pound Cake is a lightly sweetened cake as a healthier option thanks to the addition of ricotta cheese, fresh and juicy blueberries, and reduced sugar!
This gorgeous rustic cake is perfectly balanced with the flavor combination of blueberries and lemon, topped off with a simple lemon sugar glaze.
Enjoy a slice of this moist pound cake for breakfast, brunch, or as a dessert option.
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❤️ Why you'll love this recipe
- If you love a moist cake then you’re going to love pound cake and this flavor combination of blueberry-lemon with ricotta is simply irresistible, light, and perfectly balanced.
- This blueberry-lemon ricotta pound cake is stunning to look at! The bright blueberries, lemon-fresh cake, and white sugar glaze is super eye-catching and enticing!
- This pound cake recipe is loaded with healthy protein thanks to the ricotta cheese and eggs. Blueberries are also a great source of antioxidants.
This is without a question one of my favorite cakes to enjoy as a treat with a mug of tea or coffee. It’s not overly sweet but satisfies any craving for a piece of cake.
🛒 Ingredients
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Note: The full list of this pound cake recipe ingredients with their amounts and options are listed in the recipe card below.
- Blueberries
- Lemon
- All-Purpose Flour
- Granulated Sugar
- Butter
- Eggs
- Ricotta Cheese
- Vanilla Extract
- Kosher Salt
- Baking Powder
- Confectioners' Sugar -- Powdered Sugar
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy.
- Beat in eggs, one at a time, until fully incorporated.
- Reduce the mixer speed to medium-low and beat in ricotta, lemon zest, lemon juice and vanilla until just combined.
- Sprinkle flour on top, then evenly sprinkle baking powder and salt over the flour. With the mixer on low speed, beat until almost combined.
- Add floured blueberries and gently fold them into the batter.
- Transfer to the prepared pan.
- Bake the cake until it starts to brown around the edges (about 1 hour).
- In a small bowl, combine the glaze ingredients until smooth.
- Brush the glaze onto the cake.
- Allow the glaze to set for about 10 minutes.
- Add some sliced lemon and blueberries around the serving board as decoration.
- Slice the cake and serve!
🔪 Equipment
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You’ll need the following items to make this recipe successfully.
- Electric Mixer with mixing bowl
- Rubber Spatula
- Dry Measuring Cups
- Measuring spoons
- Rubber spatula
- Pastry Brush
- Loaf Pan
- Parchment Paper
🤔 FAQs
These are the questions we are most frequently asked about making Lemon Blueberry Pound Cake.
A moist pound cake is a result of using ingredients such as buttermilk, sour cream, or cream cheese in the cake batter. These ingredients have the effect of tenderizing the gluten in the flour, making the cake rich and moist. In this recipe, I’ve used ricotta cheese which has the exact same effect!
A spongy cake is often caused by the oven temperature set too high. This tends to cook the outside of the cake at a much faster rate than the inside so that you’re left with a tough crust and spongy middle. To avoid this, bake this pound cake at 350F for an hour, inserting a toothpick into the center to test for readiness.
A dense pound cake can occur if the butter and sugar have been over-creamed. This just means that the butter has trapped more air than it should so when it comes to baking the cake, all that extra air deflates, and you’re left with a dense cake. You want to mix the butter and sugar until it reaches a creamy texture and then stop.
Pound cakes are richer and denser than regular cakes. But perhaps one of the biggest differences can be traced back to the origin of the pound cake, getting its name from the fact that this cake was traditionally made with a pound of each of the main ingredients! Today that’s not necessarily still the case but it’s definitely interesting.
👩🏻🍳 Tips
- If you plan to store leftover pound cake in the freezer, a helpful trick is to cut individual slices and wrap those in plastic wrap to be stored in a Ziploc bag or airtight container. That way, you can remove the exact amount needed instead of defrosting more.
- This pound cake can be made ahead of time by wrapping it with plastic wrap (once fully cooled and without the glaze) and storing in an airtight container at room temperature for 1 day. You can then add the glaze just prior to serving.
- For a deliciously fluffy cake, make sure that your eggs are at room temperature. You can place your uncracked eggs in lukewarm water for about 5 minutes to speed up this process.
- Buy a quality ricotta cheese that doesn’t contain stabilizer ingredients so that the pound cake doesn’t turn out rubbery in texture.
- It’s a good idea to lightly coat the blueberries in flour before folding them gently into the cake batter. This helps to absorb some of the liquid from the fruit so that they are kept suspended in the batter and don’t sink as much.
- Allowing the cake to rest for at least 20 minutes helps the cake hold it’s shape so that it won’t crumble when sliced.
📚 Variations
- Add some additional toppings to this pound cake while the glaze is still slightly wet. Sliced almonds offer a delicious crunchy contrast.
- You could try this pound cake recipe with a different berry such as raspberries or strawberries.
- Add some lemon zest to the sugar glaze for a stronger lemon flavor to the cake. You could even double the lemon juice too.
🥫 Storage
Store this blueberry-lemon ricotta pound cake in an airtight container in the refrigerator for up to 5 days or freeze it for up to 2-3 months. Serve it slightly chilled or at room temperature.
📗 Related Recipes
If you’re looking for other fruity cakes then be sure to try my Slow Cooker Polenta Cake With Caramelized Pears and Raspberry Cream Cheese Coffee Cake! Both have had raving reviews from friends and family.
And if you can’t get enough of those juicy blueberries or you have any leftovers from making this blueberry-lemon ricotta pound cake then check out this Creamy Blueberry Bottom Pie Recipe or Breakfast Baked Oatmeal With Blueberries And Bananas. And you must try this recipe for No-Bake Cheesecake With Blueberry Topping.
🍽 Serve with
Blueberry-lemon ricotta pound cake isn’t an overly sweet treat, making it ideal to pair with some whipped cream or a serving of this vanilla No-Churn Ice Cream for a dessert option.
Since this is a healthier pound cake recipe with fresh fruit, it would also be a lovely addition to the breakfast or brunch table.
📞 Chiacchierata (chat)
Pound cakes are well known for their rich ingredients and while it’s what makes them really stand out from other cakes, they’re not always the best option for those who are trying to make healthier choices.
I came up with a great solution for satisfying the craving for a moist and flavorful pound cake but with less fat content thanks to the use of ricotta cheese instead of cream cheese or sour cream. The fresh blueberries also helped me to reduce the overall quantity of sugar called for in the recipe, adding antioxidants to each serving too!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
If you’re looking for a delicious slice of cake that isn’t overly sweet and can be enjoyed as a breakfast snack or dessert, then you need to try this Blueberry-Lemon Ricotta Pound Cake recipe.
The ricotta cheese keeps this pound cake beautifully moist while the dynamite combination of blueberries and lemon creates a refreshing treat, topped off with a simple sugar glaze!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Healthier Ricotta Lemon Blueberry Pound Cake
Equipment Needed
- Dry measuring cups Kitchen scale
- Microplane for zesting
Ingredients
- ¾ cup Granulated Sugar 150 grams
- 5 Tablespoons Unsalted butter, at room temperature 71 grams
- 3 Large Eggs, at room temperature
- ¾ cup Whole-Milk Ricotta Cheese 188 grams may use part-skim
- 2 Tablespoons Lemon Zest 12 grams
- 2 Tablespoons Lemon juice plus 1 teaspoon, divided 35 ½ grams
- 1 teaspoon Vanilla extract 4 ⅓ grams
- 1 ½ cups All-Purpose Flour 187 ½ grams (remove 2 Tablespoons flour for flouring the blueberries)
- 2 teaspoons Baking Powder 9 ¼ grams
- ½ teaspoon Kosher salt 3 grams
- 2 cups Fresh Blueberries, lightly tossed with flour 296 grams
- 2 Tablespoons Packed Confectioners' Sugar 15 grams
Instructions
- Preheat oven to 350℉.
- Coat a 9X5 inch loaf pan with cooking spray. Line the bottom and up the side with a long piece of parchment paper. There will be some extra at the top. This makes it easier to pull out the loaf when it's done.
- Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy.
- Beat in eggs, one at a time, until fully incorporated.
- Reduce the mixer speed to medium-low and beat in ricotta, lemon zest, 2 Tablespoons lemon juice and vanilla until just combined.
- Sprinkle flour on top, then evenly sprinkle baking powder and salt over the flour. With the mixer on low speed, beat until almost combined. Add floured blueberries and gently fold them into the batter. Transfer to the prepared pan.
- Bake the cake until starting to brown around the edges and a tester inserted in the center comes out clean, about 1 hour.
- Let the cake cool in the pan on a wire rack for at least 20 minutes. Run a knife around the short edge of the pan to loosen the cake. Pull up on the extra parchment paper to lift the loaf onto the rack. Remove the parchment paper and let cool completely.
Glaze
- In a small bowl add the confectioners' sugar and whisk in the remaining 1 teaspoon lemon juice until smooth. Brush the glaze onto the cake.
Notes
Nutrition
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