Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, lemon blueberry ricotta pound cake. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Lemon Blueberry Ricotta Pound Cake is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Lemon Blueberry Ricotta Pound Cake is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook lemon blueberry ricotta pound cake using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Lemon Blueberry Ricotta Pound Cake:

1. Prepare 2 tsp baking powder
2. Make ready 1/2 tsp salt
3. Take 8 oz ricotta cheese
4. Prepare 1 1/2 cup sugar
5. Make ready 3 large eggs
6. Prepare 1 tsp vanilla extract
7. Take 1 tbsp lemon zest
8. Prepare 1 cup blueberries
9. Make ready 1 3/4 cup all purpose flour
10. Take 3/4 cup unsalted butter

Instructions to make Lemon Blueberry Ricotta Pound Cake:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

So that’s going to wrap this up with this Easy food lemon blueberry ricotta pound cake recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!