This Lemon Blueberry Ricotta Pound Cake is as fluffy as a cloud, bursting with lemon flavor, and studded with fresh blueberries. It’s perfect for both breakfast and dessert!
For the Cake:
- 200 g (1 2/3 cup) + 1 tsp all-purpose flour, spooned and leveled, divided
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 250 g (1 1/4 cup) granulated sugar
- 1 tbsp lemon zest, from 1-2 lemons
- 170 g (3/4 cup) unsalted butter, softened
- 3 large eggs, room temperature
- 230 g (1 cup) full-fat ricotta cheese, room temperature
- 60 ml (1/4 cup) fresh lemon juice
- 2 tsp pure vanilla extract
- 160 g (1 cup) blueberries
For the Glaze:
- 120 g (1 cup) powdered sugar
- 1–2 tbsp fresh lemon juice
- 1/8 tsp lemon extract, optional
- Preheat the oven to 350°F (180°C). Grease a 9×5 inch (23×13 cm) loaf pan with butter and line with parchment paper, leaving a few inches of overhang.
- In a small bowl, whisk together the 200 g of flour, baking powder, and salt.
- In another small bowl, toss the blueberries in 1 tsp of flour and evenly coat them. Set aside.
- In the bowl of a stand mixer, rub the sugar and lemon zest together with your hands until fragrant and pale yellow. This helps to release the natural oils.
- Fit the stand mixer with a paddle attachment and add the butter to the bowl of lemon sugar. Beat on medium speed for 2-3 minutes until pale and fluffy, scraping down the bowl halfway though with a silicone spatula.
- Add the eggs one at a time, mixing well in between each addition. Scrape down the bowl again and add the ricotta. Continue mixing on medium speed for 1 minute.
- Mix in the lemon juice and vanilla extract (it will look curdled at this point, but it’s ok). Then with the mixer on low speed, gradually add the flour and mix until there’s a few streaks left.
- Remove the bowl from the stand mixer and fold in the blueberries until just combined. Don’t overmix.
- Transfer the batter to the prepared loaf pan and smooth out the top. Bake for 1 hour 5 minutes to 1 hour 10 minutes or until a cake tester inserted into the center comes out clean or ideally with a few soft crumbs. During the last 15 minutes of baking, loosely place a tent of foil over the loaf to prevent over browning.
- Cool in the pan for 10 minutes then transfer to a wire rack to cool completely before adding the glaze, about 1.5-2 hours.
- For the glaze, add the powdered sugar, lemon juice, and lemon extract (optional) to a small bowl. Whisk until smooth and drizzly then pour over the fully cooled cake. Decorate with fresh blueberries and lemon zest if desired. Enjoy!
Blueberries: Frozen blueberries will work too. No need to thaw them, just toss them into the 1 tsp of flour and add them to the batter as soon as you’re ready to use them. Thawing them will cause your pound cake to have blue-ish grey streaks.
Storing: Double wrap the cake in plastic wrap or seal it in an airtight container and keep it at room temperature for up to 3 days.
- Serving Size: 1 slice
- Calories: 416
- Sugar: 38.8 g
- Sodium: 123.5 mg
- Fat: 18.5 g
- Carbohydrates: 57.3 g
- Fiber: 1.1 g
- Protein: 6.9 g
Keywords: lemon blueberry ricotta pound cake, blueberry ricotta pound cake, lemon ricotta pound cake