Steps to Make Homemade Lemon Blueberry Ricotta Pound Cake

Hello everybody, it is John, welcome to our recipe site. Today, we're going to make a special dish, Step-by-Step Guide to Make Quick Lemon Blueberry Ricotta Pound Cake. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Lemon Blueberry Ricotta Pound Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lemon Blueberry Ricotta Pound Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lemon Blueberry Ricotta Pound Cake is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Lemon Blueberry Ricotta Pound Cake estimated approx 20 mins.

To begin with this recipe, we have to first prepare a few ingredients. You can have Lemon Blueberry Ricotta Pound Cake using 10 ingredients and 5 steps. Here is how you can achieve that.

So delicious!!! Even my dog loves it :-)

Ingredients and spices that need to be Prepare to make Lemon Blueberry Ricotta Pound Cake:

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

Steps to make 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.

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So that is going to wrap this up with this exceptional food Step-by-Step Guide to Prepare Speedy Lemon Blueberry Ricotta Pound Cake. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!