Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, lemon blueberry ricotta pound cake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
This healthy pound cake recipe isn't just delicious–it also only requires one bowl to make. A lemon blueberry pound cake won the toss this time, a pound cake made even more dense and silky rich with the substitution of ricotta for some of the butter and flour. This lemon blueberry ricotta pound cake was declared a winner by all who tasted it. LeGourmetTV Is Now Glen & Friends Cooking!
Lemon Blueberry Ricotta Pound Cake is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Lemon Blueberry Ricotta Pound Cake is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have lemon blueberry ricotta pound cake using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Lemon Blueberry Ricotta Pound Cake:
- Make ready 2 tsp baking powder
- Get 1/2 tsp salt
- Take 8 oz ricotta cheese
- Get 1 1/2 cup sugar
- Take 3 large eggs
- Get 1 tsp vanilla extract
- Prepare 1 tbsp lemon zest
- Prepare 1 cup blueberries
- Prepare 1 3/4 cup all purpose flour
- Get 3/4 cup unsalted butter
Ricotta cheese in a pound cake? Sweet and lemony, with a delicate crumb, this cake tastes like summer. Lemon Blueberry Ricotta Pound Cake ~ Delicious fine crumb pound cake with butter, eggs, ricotta cheese, sugar, flour, lemon zest. The ricotta in this pound cake keeps it super moist - the blueberries make it super delicious.
Instructions to make Lemon Blueberry Ricotta Pound Cake:
- Preheat oven to 325°F (160°C). Prepare a 9x5-inch loaf pan, smearing the inside with butter. In a medium bowl, vigorously whisk together the flour, baking powder and salt.
- 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. Add the eggs one at a time, mixing on medium speed for one minute after each addition. 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.
- 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.
- Pour the batter into the prepared loaf pan, smoothing out the top with a rubber 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.) Bake for 65 to 75 minutes, or until a toothpick comes out clean. For the last 10 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.
- 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. Gently remove the cake from the pan and let cool completely on a wire rack. Let cook completely before slicing.
Lemon Blueberry Ricotta Pound Cake ~ Delicious fine crumb pound cake with butter, eggs, ricotta cheese, sugar, flour, lemon zest. The ricotta in this pound cake keeps it super moist - the blueberries make it super delicious. Lemon and blueberries together are two ingredients that make me smile from ear to ear. When the two are paired together, well let's just say that delicious things Wet ingredients - Eggs, ricotta, lemon zest, lemon juice, and regular milk. Blueberries - You can use frozen you can use fresh - you can.
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