Lemon Blueberry Ricotta Pound Cake Recipes

LEMON BLUEBERRY RICOTTA POUND CAKE RECIPE

Steps:

• 1. Preheat oven to 325°F (160°C). Prepare a 9x5-inch loaf pan. 2. In a large bowl cream butter and sugar. Add ricotta cheese and beat until combined and smooth. Add eggs, one at the time, beating until combined after each addition. Add lemon zest, lemon juice, vanilla extract and beat until incorporated. 3. Add flour, baking powder, salt and stir until incorporated. 4. Fold in the blueberries. 5. Pour the batter into the pan. 6. Bake for about 60-75 minutes, until a toothpick inserted into the center comes out clean. After 40 minutes of baking, cover with aluminum foil to keep it from browning further. Let cool 10 minutes on a wire rack. Then release from the pan and let cool completely. Dust with powdered sugar (optional).

LEMON RICOTTA POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9x5 inch loaf pan and line the bottom and sides with a strip of parchment paper.
• To a large bowl add the butter, sugar and ricotta cheese. Using a handheld mixer, beat the mixture on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, one at a time, making sure each addition is fully incorporated before adding the next egg. Add the lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Using a rubber spatula, fold the ingredients together until just combined. Do not over mix. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove to a rack to cool for 1 hour.
• In a small bowl, whisk together the powdered sugar, salt and lemon juice until smooth. Poke a few holes in the cake using a small skewer. Drizzle the top with the glaze and allow to set for at least 15 minutes. Remove from the pan and slice to serve.
• *Cooks Note: To make this gluten free simply sub in 1 cup all-purpose gluten free flour blend and 1/2 cup almond flour for the all-purpose flour in the recipe.

BLUEBERRY LEMON RICOTTA TEA CAKE

Steps:

• Preheat the oven to 335°. Line a 9" springform pan with parchment paper and grease the sides of the pan.
• In a large mixing bowl, toss together the washed and dried blueberries and cornstarch until the berries are well coated. Set aside.
• In a large mixing bowl, cream together the butter, sugar, vanilla and lemon zest until light and fluffy, about 3 minutes. Add the eggs, one at a time, and mix well after each addition.
• Press the cup of cottage cheese through a sieve, scraping off of the bottom of the sieve. Add the cottage cheese to the creamed ingredients and mix again until batter is mostly creamy. (If using ricotta cheese, just add it directly to the butter mixture.)
• In a separate bowl, combine the flour, baking powder, and salt. Remove the creamed mixture bowl from the stand mixer and sift the dry ingredients into the batter, then fold with a spatula just until combined.
• Gently stir in the lemon juice, if using (highly recommended). Add 2 1/2 cups of the blueberries to the batter and fold them in.
• Transfer the batter into the prepared pan and spread the batter evenly to the edges. Add the remaining 1/2 cup of blueberries over the top, pressing them down lightly.
• Bake the cake in the preheated oven for 1 hour and 10 minutes to 1 hour and 30 minutes, or until a toothpick inserted inserted into the center comes out clean. Remove the cake from the oven and cool for 10 minutes in the pan. Remove cake from the springform pan and peel off the parchment paper. Finish cooling on a rack. Dust about 1 tablespoon of powdered sugar over the top of the cake after cooled. Serve it warm or cool.

BLUEBERRY LEMON RICOTTA CAKE

Steps:

• Pre-heat the oven to 350 degrees. Liberally butter a bundt pan and sprinkle it with flour. In a bowl, whisk together the flour, baking soda, salt and cinnamon for the dry ingredients. In another bowl, stir together the ricotta cheese, lemon zest, lemon juice and blueberry balsamic for the wet ingredients.
• Get out a stand mixer fitted with the paddle attachment. Thoroughly cream the butter and sugar together in the stand mixer bowl until they are fluffy and light. Add the eggs next. Turn the speed to low and slowly add 1/3 of the dry ingredients, followed by 1/2 of the wet ingredients. Repeat with the next 1/3 of dry ingredients and remainder of wet ingredients. Finish with the last of the dry ingredients until a soft cake batter forms. Switch to a rubber spatula and gently fold in the fresh blueberries.
• Transfer the cake batter into the prepared bundt pan and smooth it out with the rubber spatula. Bake the cake for 45-50 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to cool for at least 20-30 minutes, then carefully turn it out onto a cake plate to finish cooling.
• While the cake cools, make the easy glaze. Simply stir the powdered sugar, lemon zest, lemon juice and blueberry balsamic together thoroughly in a bowl until it is a thick, lovely glaze. While the cake is still warm, drizzle the glaze all over the cake and let it lovingly coat it. Then serve with some extra fresh blueberries on the plate and enjoy!

RICOTTA POUND CAKE WITH LEMON AND BLUEBERRIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.
• Combine sweetener, butter, and 1 egg in a large bowl. Beat with an electric mixer until light and fluffy. Add ricotta cheese, lemon zest, and vanilla extract; mix until well combined.
• Whisk almond flour and baking powder together in a separate bowl until well combined.
• Alternate adding almond flour mixture and remaining 3 eggs, one at a time, to the batter, mixing well after each addition. Gently fold in blueberries and pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean and the center is fully baked; about 50 minutes. Cool in the pan for 15 minutes before inverting the cake onto a wire rack to cool completely.

BLUEBERRY LEMON RICOTTA POUND CAKE

Steps:

• Preheat the oven to 350 F. Butter a 9 by 5 inch loaf pan and line bottom and sides with parchment paper.
• In a medium sized bowl, whisk to combine the flour, baking powder and salt. Set aside. Wash and dry blueberries and toss lightly with flour. Set aside.
• In a large bowl or the bowl of a stand mixer, add the butter, sugar and ricotta cheese. Use a mixer to beat on medium high speed for about 3 minutes until light and fluffy. Reduce the speed to low and add the eggs, one at a time. Add the lemon zest, lemon juice and vanilla and almond extracts and beat to combine. Add the dry ingredients and fold the ingredients together with a spatula til just combined. Do not over mix. Fold in the blueberries.
• Pour mixture into prepared pan. Bake for 15 minutes. Remove from oven and top with the reserved blueberries. Return to bake an additional 30-40 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool in the pan for 10 minutes then turn it out onto a rack to cool completely. Allow to cool before drizzling with the glaze.