Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, lemon blueberry ricotta pound cake. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
A lemon blueberry pound cake won the toss this time, a pound cake made even more dense and silky rich with the substitution of ricotta for some of the butter and flour. This lemon blueberry ricotta pound cake was declared a winner by all who tasted it. This healthy pound cake recipe isn't just delicious–it also only requires one bowl to make.
Lemon Blueberry Ricotta Pound Cake is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Lemon Blueberry Ricotta Pound Cake is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook lemon blueberry ricotta pound cake using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Lemon Blueberry Ricotta Pound Cake:
- Make ready 2 tsp baking powder
- Prepare 1/2 tsp salt
- Prepare 8 oz ricotta cheese
- Make ready 1 1/2 cup sugar
- Make ready 3 large eggs
- Make ready 1 tsp vanilla extract
- Make ready 1 tbsp lemon zest
- Take 1 cup blueberries
- Take 1 3/4 cup all purpose flour
- Prepare 3/4 cup unsalted butter
In a large bowl cream butter and sugar. Add ricotta cheese and beat until combined and smooth. 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.
Steps to make Lemon Blueberry Ricotta Pound Cake:
- 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.
- 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.
- 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.
- 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.
- 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.
Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. 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. Because of the ricotta cake may have a slight wiggle.
So that is going to wrap this up with this exceptional food lemon blueberry ricotta pound cake recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
