Lemon and Blueberry Ricotta Pound Cake is the ultimate spring treat. Light, fluffy, and bursting with fresh blueberries it will have you coming back for just one more slice!
Y'all.....Lemon and Blueberry Ricotta Pound Cake is everything!
I have a slight confession. I am not a big sweets person.
Give me a salt-crunchy cheesy something any day over a sweet.
See the WEBSTORY here!
I am not a total savage. There are a handful of sweet treats that just get me. Like, I lose a little self-control get me. Homemade pound cake is one of them.
When my mom would make it growing up I couldn't stop. It would be one more slice here and then a small slice there and before you knew it we all had destroyed the whole thing. The bundt pan just makes it so easy to slice off just one more slice! Am I right?!
This pound can is light and fluffy thanks to the lemon zest, bright tangy lemon juice, and the addition of ricotta cheese. Pound cake is quite dense and heavy, but those 2 things help lighten it up a bit.
Plus bitting into a big juicy blueberry is just the best!
Ingredients Needed for Lemon Blueberry Pound Cake
- Baking Powder
- Cream Cheese
- Powdered Sugar
How to Make Lemon Blueberry Pound Cake
- Preheat the oven to 350 degrees. Grease a bundt pan with melted butter. Sprinkle in about a tablespoon of flour and shake around to cover all of the pan.
- In a bowl, add in the softened butter and sugar. With a handheld mixer, beat until light and fluffy (2-3 minutes).
- Add in eggs next, 1 at a time, slowly mixing until they are just incorporated. Do not overmix.
- Add in the ricotta and mix.
- In a separate bowl, sift together the flour, salt, and baking powder.
- Add in the sifted dry ingredients and mix until everything is together and there are just a few flour streaks left in the batter.
- Toss the washed and dried blueberries with 1 tablespoon of flour. This will help the fresh blueberries from sinking to the bottom of the cake when baking. Place in the batter.
- Finally, zest 1 lemon. Add the zest and lemon juice to the batter and using a spatula, gently fold in the blueberries until everything is mixed well. Do not over mix.
- Spoon in the greased and flours bundt pan and make sure there is an even layer all around.
- Place in the oven and bake for 50-55 minutes. A toothpick should come out clean with only a few crumbs on it when it is finished baking.
- Remove from the oven and let cool in the pan for 5 minutes, then flip out onto a cooling rack to finished cooling.
How to Make the Lemon Icing
- In a bowl, add in all the glaze ingredients. Mix with a handheld mixer until smooth and creamy and no clumps remain. Drizzle over cooled cake.
These are a couple of tips to keep in mind while baking this cake that will help make it the best every time!
- Room temperature ingredients. I know. It is kind of a hassle yo remember to set out your butter, roccoto and eggs out before baking. But it does make a different. This is an excellent post otlinging WHY room temperature ingreidnets matter and HOW to do it, wespecially if you forget.
- Whip butter and sugar long enough. When you cream the butter and suagr at the beginning, make sure you mix lit long enough (2-3 minutes) until light anf luffy. This is the base of a soft and deliciate cake!
- Don't OVERMIX. But on the other hand, once you start adding the other ingredinets, do not overmix! Mix until just combined. If you overmix, the cake may deflate and come out tough.
- The lemon zest and juice BOTH are key. Adding lemon zest adds that extra deminision of flavor and boosts the overall lemon falvor. Don't ski it!
This pound cake is a little bit lighter in texture thanks to the ricotta but it has the softest, fluffiest, and oh so moist interior that will have you coming back for more.
I have already gotten some delicious blueberries already this spring and when you bite into a warm piece and they burst in your mouth just go ahead and do a little happy dance in your kitchen.
Frequently Asked Questions
Absolutely! Also, note that they may change the color of the batter slightly. As frozen blueberries start to melt they can start to change the color of whatever they are in - in this case, the batter. Wait to get them out of the freezer until absolutely needed, mix with flour, mix in batter, and then pop straight in the oven.
Keep any leftovers wrapped tightly in an airtight container in the fridge for 3-4 days after.
Always! This is one of my most favorite things to do with leftover cake.
If you can't eat this all before it goes bad, slice the remaining cake up. Wrap each slice of cake individually airtight with plastic wrap a couple of times. Place in a freezer-safe Tupperware or bag and store in the freezer for up to 6 months. This way you have a grab-and-go option for a dessert at all times!
You can also make the cake in its entirety and freeze the whole cake. Bake as directed and let cool completely. Wrap completely in plastic wrap 3 times until sealed tight and freeze for up to 6 months. Place in the fridge for 24 hours until needed then top with lemon icing!
You can definitely bake blueberry lemon ricotta pound cake in a loaf pan! Bake for the same amount of time. Always check the center for doneness with a toothpick. Once it comes out with just a few crumbs on it then it is finished!
While you can use part-skim or low-fat ricotta in this blueberry lemon ricotta pound cake recipe, I do not recommend it. The full-fat ricotta gives this cake extra flavor and moisture. You can use the other kind if needed or wanted, but it will result in a slightly different flavor of the cake.
More Delicious Cake Recipes You Will Love!
- Cream Cheese Pound Cake
- Mini Dark Chocolate Flourless Cakes
- Carrot Cake Loaf with Maple Glaze
- Quick & Easy King Cake
- Super Soft Pumpkin Bars with Cream Cheese Frosting
- Apple Bundt Cake with Bourbon Caramel Glaze
- Dark Chocolate Zucchini Bread