Lemon Blueberry Ricotta Pound Cake

Name: Lemon Blueberry Ricotta Pound Cake
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 10
Cuisine: Global
Ingredients: 250 grams 3/4 cups all purpose flour; 2 teaspoons baking powder; 1 teaspoons salt; 177 milliliters (1 1/2 sticks) unsalted butter, room temperature; 237 milliliters (8 ounces, 230 g) ricotta cheese, left to stand at room temperature for 3 minutes to take the chill off; 300 grams 1/2 cups sugar; 3 larges eggs, room temperature; 1 teaspoon vanilla extract; 1 Tbsp lemon zest; 140 grams 1/2 cups blueberries

Lemon Blueberry Ricotta Pound Cake might be a good recipe to expand your dessert repertoire. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 406 calories, 8g of protein, and 19g of fat. This recipe serves 10. Head to the store and pick up all purpose flour, ricotta cheese, butter, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes. Users who liked this recipe also liked Grilled Pound Cake with Blueberry Sauce and Ricotta Cream, Lemon Ricotta Pound Cake with Berries, and Blueberry Lemon Pound Cake.

Instructions

Preheat oven to 325°F (160°C). Prepare a 9x5-inch loaf pan, smearing the inside with butter.

Ingredients you will need

Butter

Equipment you will use

Loaf Pan

Oven

Whisk the dry ingredients: In a medium bowl, vigorously whisk together the flour, baking powder and salt.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Toss blueberries with flour: Rinse the blueberries and toss them with a little flour to lightly coat them (this will help keep them from sinking to the bottom of the cake).

Ingredients you will need

Blueberries

All Purpose Flour

Mix wet ingredients and sugar for batter: Use an electric mixer (you can mix by hand but will get better results if you use an electric mixer) to beat together the butter, ricotta, and sugar, on high speed, for 3 minutes, until pale and fluffy.

Ingredients you will need

Ricotta Cheese

Butter

Sugar

Equipment you will use

Hand Mixer

Add the eggs one at a time, mixing on medium speed for one minute after each addition.

Ingredients you will need

Egg

Mix in the lemon zest and vanilla extract. Don't worry if the batter looks a little curdled at this point. It isn't curdled; it just looks that way.

Ingredients you will need

Vanilla Extract

Lemon Zest

Add dry ingredients, then blueberries:

Ingredients you will need

Blueberries

Remove the bowl from the mixer and stir in the dry ingredients in 3 or 4 additions, until just incorporated. Do not over mix. Stir in the blueberries.

Ingredients you will need

Blueberries

Equipment you will use

Blender

Bowl

Pour the batter into the prepared loaf pan, smoothing out the top with a rubber spatula.

Equipment you will use

Loaf Pan

Spatula

Place on a baking sheet on the middle oven rack of the oven. (This will help moderate the temperature at the bottom of the pan.)

Equipment you will use

Baking Sheet

Oven

Frying Pan

Bake at 325°F (160°C) for 1 hour 10 minutes to 1 hour 20 minutes, or until a tester inserted into the center comes out mostly clean, or if you press on the center with your fingers and lift up, the cake surface gently bounces back.

Equipment you will use

Oven

After the first 40 minutes of baking you may want to put a sheet of aluminum foil over the top of the pan to keep it from browning further.

Equipment you will use

Aluminum Foil

Frying Pan

Remove from oven and let cool for 15 minutes in the pan. Then run a dull knife around the edge of the cake to make sure it is separated from the pan.

Equipment you will use

Knife

Oven

Frying Pan

Gently remove the cake from the pan and let cool completely on a wire rack.

Equipment you will use

Wire Rack

Frying Pan

Let cook completely before slicing.

Equipment

Ingredients

Servings:

250grams

3/4 cups all purpose flour 2teaspoons

baking powder 1teaspoons

salt 177milliliters

(1 1/2 sticks) unsalted butter, room temperature 237milliliters

(8 ounces, 230 g) ricotta cheese, left to stand at room temperature for 3 minutes to take the chill off 300grams

1/2 cups sugar 3larges

eggs, room temperature 1teaspoon

vanilla extract 1Tbsp

lemon zest 140grams

1/2 cups blueberries

Recommended wine: Cream Sherry, Moscato Dasti, Port

Pound Cake on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.