Recipe of Favorite Lemon Blueberry Ricotta Pound Cake

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Lemon Blueberry Ricotta Pound Cake.

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, lemon blueberry ricotta pound cake. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Lemon Blueberry Ricotta Pound Cake is one of the most popular of current trending foods on earth. It's easy, it's quick, it tastes delicious. It's enjoyed by millions daily. They're nice and they look wonderful. Lemon Blueberry Ricotta Pound Cake is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have 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. {Make ready of baking powder.
2. {Prepare of salt.
3. {Make ready of ricotta cheese.
4. {Make ready of sugar.
5. {Make ready of eggs.
6. {Make ready of vanilla extract.
7. {Get of lemon zest.
8. {Take of blueberries.
9. {Prepare of all purpose flour.
10. {Take of 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..

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