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Ricotta Lemon Blueberry Pound Cake sliced on cutting board.
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4.80 from 5 votes

Healthier Ricotta Lemon Blueberry Pound Cake

Blueberry-Lemon Ricotta Pound Cake is a lightly sweetened cake, loaded with fresh blueberries and the subtle flavor of lemon, topped off with a simple sugar glaze.
Prep Time15 minutes
Cook Time1 hour
Cooling time20 minutes
Course: Dessert, Sweet bread
Cuisine: American
Servings: 8 people
Calories: 317kcal

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

Make Ahead Tip: Wrap cooled cake airtight and store at room temperature for up to 1 day; glaze shortly before serving.
Tip: Room-temperature eggs make cakes fluffier; A quick trick is to place them (in the shell) in a bowl of lukewarm water for about 5 minutes. 
**For additional tips check out the above post on making this delicious pound cake. 

Nutrition

Calories: 317kcal | Carbohydrates: 46g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 191mg | Potassium: 211mg | Fiber: 2g | Sugar: 25g | Vitamin A: 431IU | Vitamin C: 7mg | Calcium: 111mg | Iron: 2mg