Lemon Blueberry Ricotta Pound Cake

26 Aug

Lemon Blueberry Ricotta Pound Cake

It’s really hard to accept that schools and colleges have reopened and Labor Day is exactly a week away. As always, summer months have just flown by. While summer produce and sometimes the weather lingers into late September, Labor Day marks the official end of summer. This weekend is the last official summer hoorah characterized by barbecues, picnics, beach time, road trips and several parties. In short it’s another long weekend to celebrate with some fantastic food. Sliced Lemon Blueberry Pound Cake

To pay homage to my favorite season and all the wonderful memories of this summer I have developed this Lemon Blueberry Ricotta Pound Cake recipe. The lemon and blueberries in this cake reflect the bright flavors and colors of summer while the ricotta adds a tang and richness to a simple pound cake. When you bite into this light and moist cake, you taste the brilliance of each ingredient and relish how well they all come together. While this recipe is a wonderful addition to any Labor Day picnic or barbecue you can impress your loved ones with this at any brunch or tea party!

Lemon Blueberry Ricotta Pound Cake
Recipe loosely adapted from Giada de Laurentis’ Orange Ricotta Pound Cake with Strawberries
Time:  Active: 15 minutes   Inactive: 50 minutes
Yield: 1 loaf cake (about 8 servings)

Ingredients:
1 ½ cups of all purpose flour + ¾ tablespoon, divided
2 ½ tablespoons of baking powder
1 teaspoon of table salt
¾ cup of fresh blueberries, rinsed and dried with a paper towel
1 ½ sticks (3/4 cup) of unsalted butter at room temperature plus more for greasing the pan
1 ½ cups whole milk ricotta cheese
1 ¾ cups sugar
3 large eggs
½ teaspoon vanilla pure extract
1 tablespoon lemon zest
2 tablespoons freshly squeezed lemon juice

Method:
1) Pre-heat the oven to 350 degrees F. Grease a 9 by 5 by 3 inch loaf pan with butter and set aside.
2) In a medium bowl combine the 1 ½ cups of all purpose flour with the baking powder and salt. In a separate small bowl combine the blueberries with ¾ tablespoon of all purpose flour. Make sure they are all well coated to inhibit them from sinking to the bottom of the cake while baking.
3) Using an electric stand mixer or hand-held mixer on low-medium speed cream together the butter, ricotta, and sugar until light and fluffy (about 3-4 minutes). Now add in the eggs one at a time and beat in each one with the mixer till well combined. Add in the vanilla extract, lemon zest and lemon juice and combine for another minute.
4) Add the dry ingredients in small batches and mix until just incorporated. Using a spatula gently stir in the flour coated blueberries
5) Pour the mixture into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, about 45-50 minutes. Once fully baked let the cake cool in the pan for 10 minutes then transfer onto a wire rack or platter to cool completely. Serve at room temperature by itself or slightly warm with vanilla ice cream or vanilla custard.

3 Responses to “Lemon Blueberry Ricotta Pound Cake”

  1. thehungrymum August 29, 2013 at 5:12 am #

    I adore the buttery goodness of a pound cake, and yours looks the most perfect example of such a cake, ever. #yum

  2. Zest August 29, 2013 at 12:35 pm #

    Ooh yum… this sounds creamy, fruity and tangy – what a combination! 🙂

  3. milkandbun August 31, 2013 at 2:00 pm #

    Yummy! Like cakes with ricotta! 🙂

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