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    Home » Desserts » Cake

    Published Feb 16, 2022 (Updated Jun 2, 2025) by Heather Bilyeu

    Tender Lemon and Blueberry Ricotta Pound Cake

    5 from 1 review
    2 Comments
    This post may contain affiliate links
    Jump to Recipe

    This lemon blueberry ricotta pound cake is a perfect springtime Southern dessert. Bursting with vibrant flavors of fresh blueberries and both lemon juice and zest. Baked to perfection in a bundt pan in about 50 minutes, the ricotta cheese keeps the crumb tender and delicate. The finishing touch is a lemon icing drizzle, adding a tangy sweetness to every slice. Yields 16 slices.

    lemon and blueberry ricotta pound cake iced on a cooling rack with lemon slices and blueberries around it

    Reader Review

    ⭐️⭐️⭐️⭐️⭐️

    "Absolutely delicious and easy to make, this cake is bursting with delicious lemon and blueberry flavours and the ricotta makes it so moist. I made one two days ago and I’m already making it again. Highly recommend!"

    - Debbie

    I cannot get enough of pound cake!

    Being a Southern cook, a love for pound cake is deep in our roots and souls. It's a weakness of mine - I can't quit eating it.

    And since springtime is just around the around (get me out of this never-ending winter PLEASE!) I have all the bright lemony recipes on my mind (hello I am looking at you creamy 5-minute lemon fruit dip and lemon ricotta cookies). This lemon and blueberry pound cake has been a reader favorite for years...and for good reason! Let me show you how I like to make it.

    Before you start - which blueberries to use?

    After multiple rounds of testing this recipe to get it just right, I just both fresh and frozen blueberries. While both of them work - I personally prefer to use fresh blueberries. If you do use frozen, keep in mind they may change the color of the batter slightly. Definitely not a problem and won't change the flavor at all - just something I noticed when I was baking this cake. Wait to get them out of the freezer until needed, mix with flour, mix in batter, and then pop straight in the oven for the best results.

    If using fresh blueberries, 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.

    lemon and blueberry ricotta pound cake on a cooling rack.

    LETS BAKE!

    Before you start, preheat the oven to 350 degrees and grease a bundt pan with melted butter. Sprinkle in about a tablespoon of flour and shake around to cover all of the pan. Set aside until needed.

    lemon pound cake batter in a mixing bowl
    In a bowl, add the softened butter and sugar. In a stand mixer with a paddle attachment, beat until light and fluffy (2-3 minutes).
    cake batter in a mixing bowl
    Add in eggs next, 1 at a time, slowly mixing until they are just incorporated. Do not overmix. Add in the ricotta and mix.
    flour mix in a clear mixing bowl
    In a separate bowl, sift together the flour, salt, and baking powder.

    STEP FIVE: 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. 

    cake batter in a mixing bowl
    Add in the sifted dry ingredients and mix until everything is together and there are just a few flour streaks left in the batter.
    lemon pound cake batter in a mixing bowl with blueberries on top
    Place the floured blueberries in the batter along with the zest and lemon juice. Using a spatula, gently fold in the blueberries until everything is mixed well. Do not over-mix.
    Lemon and Blueberry Ricotta Pound Cake batter in a bundt pan on a white table
    Spoon in the greased and floured bundt pan and make sure there is an even layer all around. Place in the oven and bake for 50-55 minutes.

    A good way to tell if your cake is finished cooking is poking a toothpick in the middle of the cake after 50 minutes - it 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 finish cooling.

    mixing a lemon glaze with a yellow spatula.
    While the cake is cooling, prepare the lemon icing in a bowl. In a bowl, add all the glaze ingredients.  Mix with a handheld mixer until smooth and creamy and no clumps remain.
    a hand drizzling lemon icing over blueberry and ricotta pound cake that is on a cooling rack
    Drizzle the glaze over the cooled cake.
    Print

    Recipe

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    lemon blueberry ricoota pound cake

    Tender Lemon and Blueberry Ricotta Pound Cake


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Heather Bilyeu
    • Total Time: 70 Minutes
    • Yield: 16
    Print Recipe
    Save Recipe Recipe Saved

    Description

    This lemon blueberry ricotta pound cake is a perfect springtime Southern dessert. Bursting with vibrant flavors of fresh blueberries and both lemon juice and zest. Baked to perfection in a bundt pan in about 50 minutes, the ricotta cheese keeps the crumb tender and delicate. The finishing touch is a lemon icing drizzle, adding a tangy sweetness to every slice. 


    Ingredients

    Scale
    • 1 ½ Sticks of Butter - room temperature
    • 1 Cup Sugar
    • ⅔ Cup Ricotta - room temperature
    • 3 Eggs - room temperature
    • 1 ¾ Cup of Flour
    • 1 Teaspoon Salt
    • 2 Teaspoons Baking Powder
    • 1 Cup Blueberries (+ flour for dusting)
    • Zest of 1 Lemon
    • 1 Tablespoon of Lemon Juice

    Lemon Icing

    • 2 Ounces of Cream Cheese - room temperature
    • ¾ Cup Powdered Sugar
    • 1 Tablespoon Lemon Juice
    • Zest of ½ Lemon


    Instructions

    1. 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.
    2. In a large bowl, add the butter and sugar. With a handheld mixer, beat until light and fluffy (2-3 minutes).
    3. Add in eggs next, 1 at a time, slowly mixing until they are just incorporated. Do not overmix.
    4. Add in the ricotta and mix.
    5. In a separate bowl, sift together the flour, salt, and baking powder.
    6. Add in sifted dry ingredients and mix until everything is together and there are just a few flour streaks left in the batter.
    7. 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.
    8. 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. 
    9. Spoon in the greased and floured bundt pan and make sure there is an even layer all around.
    10. 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.
    11. Remove from the oven and let cool in the pan for 5 minutes, then flip out onto a cooling rack to finish cooling.

    Icing

    1. In a bowl, add all the glaze ingredients.  Mix with a handheld mixer until smooth and creamy and no clumps remain. Drizzle over cooled cake.

    Notes

    • The glaze can also be made with just lemon juice and powdered sugar. This will be a runnier glaze but will work just fine if you don't have cream cheese.
    • Store the leftover cake in the fridge because of the fresh berries. 
    • Prep Time: 20 minutes
    • Cook Time: 50 Minutes
    • Category: Cake
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1 slice
    • Calories: 214
    • Sugar: 13.9 g
    • Sodium: 169.2 mg
    • Fat: 11 g
    • Carbohydrates: 25.8 g
    • Fiber: 0.6 g
    • Protein: 4 g
    • Cholesterol: 62.9 mg

    Did you make this recipe?

    Tag @fuelingasouthernsoul on Instagram and hashtag it #fuelingasouthernsoul

    Please rate and review below!

    Recipe Card powered byTasty Recipes
    Disclosure. Some of the links below are affiliate links, which means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust!  Heather Bilyeu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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    Filed Under: Cake, Desserts, Easter, Southern, Summer Tagged With: Lemon

    Reader Interactions

    Comments

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      Thank you so much for making this recipe and taking time out of your day to leave a star rating and comment review. I do not take it for granted and I appreciate you being here and sharing your thoughts on the recipe with me!

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    1. Debbie says

      May 27, 2025 at 7:56 pm

      Absolutely delicious and easy to make, this cake is bursting with delicious lemon and blueberry flavours and the ricotta makes it so moist. I made one two days ago and I’m already making it again. Highly recommend!

      Reply
      • Heather Bilyeu says

        June 02, 2025 at 1:47 pm

        Thank you so much Debbie! I love this recipe so much 💙

        Reply

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