Lemon Blueberry ricotta pound cake

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INGREDIENTS

All-purpose flour baking powder salt granulated sugar lemon juice lemon zest unsalted butter eggs ricotta vanilla extract blueberries powdered sugar lemon extract (optional)

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1

Combine the dry ingredients then toss the blueberries in 1 tsp of flour.

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2

Rub the sugar and lemon zest together to release the natural oils.

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3

Make the batter in a stand mixer and fold in the blueberries.

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4

Transfer the batter to a 9x5 inch loaf pan and smooth out the top.

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5

Bake the cake for 1 hour 5 minutes to 1 hour 10 minutes.

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6

Make the glaze and pour it over the cooled cake.

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fluffy, moist, and perfect for spring or summer!

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