Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, lemon blueberry ricotta pound cake. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Lemon Blueberry Ricotta Pound Cake is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Lemon Blueberry Ricotta Pound Cake is something that I have loved my entire life. They are fine and they look fantastic.

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To begin with this particular recipe, we must first prepare a few ingredients. You can cook lemon blueberry ricotta pound cake using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Lemon Blueberry Ricotta Pound Cake:

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

This pound cake is mouthwatering and very simple to make. It only requires one bowl and makes for the perfect breakfast, dessert, or snack! In a large bowl cream butter and sugar. Add ricotta cheese and beat until combined and smooth.

Steps 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.

The cake I chose for this month's Cake Slice Bakers challenge is the Blueberry Lemon Ricotta Tea Cake. I should call it Blueberry Lemon Small Curd Cottage Cheese Tea Cake, but really, that's way too long. Our local supermarket doesn't carry ricotta, so it's a toss up whether to use cream cheese or cottage cheese. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract.

So that’s going to wrap this up for this exceptional food lemon blueberry ricotta pound cake recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!