Imagine sinking your fork into a slice of pure culinary magic – a pound cake so moist, so bursting with bright lemon flavor and juicy blueberries that it'll make your taste buds dance with joy! This isn't just another cake recipe; it's a transformative dessert experience that combines the creamy richness of ricotta, the zesty punch of lemon, and the sweet burst of fresh blueberries in one absolutely stunning creation. Whether you're a baking novice or a seasoned pro, this recipe promises to elevate your dessert game and become an instant favorite at every gathering.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Dessert
Serves: 10 servings
Ingredients
- 1 cup ricotta cheese
- 1 cup sugar
- 3 large eggs
- 1/2 cup lemon juice
- 1 teaspoon lemon zest
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup blueberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together ricotta cheese and sugar until smooth and well combined, using an electric mixer on medium speed for about 2-3 minutes.
- Add eggs one at a time to the ricotta mixture, beating well after each addition. Mix in lemon juice and lemon zest until fully incorporated.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can result in a tough cake.
- Gently fold in fresh blueberries, taking care not to crush them and distribute them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or drizzle with a light lemon glaze for extra flavor.
Tips
- Room Temperature Matters: Ensure all ingredients, especially eggs and ricotta, are at room temperature for smoother mixing and better cake texture.
- Prevent Blueberry Sinking: Toss blueberries in a light dusting of flour before folding into the batter to help them distribute evenly and prevent sinking.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Check for Doneness: Use the toothpick test, but remember that a few moist crumbs are okay – they ensure a moist cake.
- Cooling is Crucial: Allow the cake to cool completely before slicing to help it set and maintain its structure.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 9g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 95mg
