Blueberry Ricotta Pound Cake
Bursting with juicy blueberries and drizzled with lemon glaze, this moist and delicious Blueberry Ricotta Pound Cake is summer’s perfect cake! Great as a breakfast cake, snack, or dessert for dinner!
I love the summer season and because I was born in South East Asia where it’s pretty much summer the whole year through, that is perfectly understandable.
What makes summer special for me and my family is the abundance of delicious fruits that can be enjoyed in their freshest state. Certainly, one of our favorite summer fruits is blueberry.
I resolve to myself that I will try at least one blueberry recipe once a year and enjoy these fruits while at their peak.
For this season, I made some blueberry pound cake enhanced with flavors of ricotta cheese and tangy lemons. The result is indeed delicious and my kids and their friends truly loved it!
The cake is flavorful and moist and even when refrigerated doesn’t dry up so it’s a great cake to serve along with coffee or your favorite tea.
The dots of blue from the blueberries make it look so pretty, too. It would be hard to consume just one slice!
I used a loaf pan to make the cake but you can also use a bundt pan if you prefer.
You can glaze or ice it, if desired, but even without it the cake is pretty good. The juicy berries truly add a lot of freshness to the cake!
Feel free to glaze it fully or just simply play around with it as I did. Either way, it is delicious!
What are you waiting for? Dig in! 🙂
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Blueberry Ricotta Pound Cake
By: Manila Spoon
Published 06/23/2016
Bursting with juicy blueberries, this moist and delicious Blueberry Ricotta Pound Cake is summer’s perfect cake!
Yield: 10-12 Slices
Prep Time: 00 hrs. 15 mins.
Cook time: 01 hrs. 00 mins.
Total time: 1 hrs. 15 mins.
Tags: Cake, Sweet, Desserts, American, Blueberry, Berries, Cheese, Ricotta
BLUEBERRY RICOTTA CAKE
Ingredients
- 2 cups cups all-purpose Flour
- 2 tsp Baking Powder
- ½ tsp Salt
- 8 tbsp (1 stick) unsalted Butter, softened to room temperature
- 1⅓ cups Sugar
- 3 Eggs room temperature
- ¾ cup Ricotta Cheese
- ½ cup Milk
- 1 tsp Lemon extract or Vanilla Extract
- Freshly grated zest of 1 Lemon
- 2 cups fresh or frozen Blueberries tossed with 1 tablespoon flour
For the Lemon Glaze
- 1½ cups Confectioner's or icing Sugar
- 2 tbsp fresh Lemon juice, or to taste
Instructions
- Preheat the oven to 350 F. Generously butter a 9 x 5 loaf pan. Set aside. Whisk the flour, baking powder, and salt to combine.
- Using either an electric hand-held or stand mixer, cream together the softened butter and sugar on medium until smooth and creamy for roughly 3 minutes. Add the eggs one at a time beating after each addition.
- In another bowl, mix together the ricotta cheese, milk, lemon or vanilla extract, and the lemon zest. With the mixer on low, alternately add the flour mixture and the ricotta mixture beginning and ending with the flour. Do so slowly and do not over mix. Stop once or twice to scrape down the sides of the bowl. Stop the mixer and then fold in the blueberries. The batter would be thick.
- Spoon the batter into the prepared loaf pan and bake for about 60-70 minutes or until a tester comes out clean. Cool in the pan for about 10-15 minutes then transfer to a serving plate to cool completely before glazing.
For the Lemon Glaze
- For the lemon glaze, whisk the confectioner’s sugar and lemon juice until smooth and of pourable consistency. Drizzle all over the cooled cake. Enjoy with a cup of tea!
Nutrition
Last updated on May 13th, 2024 at 10:33 pm
I just love anything blueberry! (Eating them right now!!)
This would be perfect for one of our family cookouts!
This looks truly delicious!
Oh! This looks amazing! I love baking with ricotta, and I would definitely add that glaze all over this cake 🙂
This looks wooooonderful!! Love the addition of ricotta!
What a fabulous cake. And so glad that summer makes you think of where you grew up!
Looks great! Summer is about berries! They are juicy and colorful!
Oh boy, the way those blueberries have exploded in the pound cake – YUM!! Looks great!
Had 1/4 cup of ricotta left. mixed with grated zest and 2 tblsp of blueberry syrup(homemade). put a layer in middle. Put in 1/2 of batter, layer of bbmix, then rest of batter. perfect!
How would u alter the recipe for a normal size loaf pan? Thoughts.
Did you mean a 9×5? That’s the usual size loaf pan. It’s the same instructions. Because heat and temperature vary per oven, just check the cake with a tester around 55 minutes and adjust from there. Enjoy.
I baked in that size. It took and additional half hour. Delicious!
So glad you liked it and it worked for you. Since temperature and oven heating varies, I am glad that you were able to adjust the time. Will note this on the recipe. Thank you for kindly letting us know.
You’re very welcome : )
Enjoyed this for breakfast this morning and it was the best start to my day! Light, fluffy and delicious; easily, a new favorite recipe!
This is delicious and great to have on hand for a quick breakfast to go with my hot coffee in the morning.
I Made for a gathering and it was a hit, everyone loved it! Will definitely make it again!
Yummm this pound cake is to die for! It’s moist, perfectly sweet, and the blueberries make it bright and fresh. Loved it!
I love this pound cake! The ricotta adds an incredible texture. Would make it again!
If using frozen blueberries, Do they need to be thawed first? thank you 🙂
No need. Just use unthawed.
Cani use mini loaf pan 4 minis?
You can split it – not sure if it would be enough for 4 minis but make sure to just adjust the baking time. Enjoy!