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!


1 ½ Sticks of Butter 1 Cup Sugar ⅔ Cup Ricotta  3 Eggs  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

Ingredients for Lemon Icing

2 Ounces of Cream Cheese  ¾ Cup Powdered Sugar 1 Tablespoon Lemon Juice Zest of ½ Lemon

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 in 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.  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 blueberries with 1 tablespoon of flour. 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. 11. Remove from the oven and let cool in the pan for 5 minutes, then flip out onto a cooling rack to finish cooling.

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.

Lemon Icing