Lemon Blueberry Ricotta Pound Cake


It’s the beginning of blueberry season over here; let the parade of baked goods begin! I had a basket of blueberries giving me the eye the other morning, as well as some ricotta cheese in the fridge begging to be used up. Hmmm. Blueberry muffins maybe? blueberry pancakes? or pound cake? A lemony blueberry pound cake won the toss this time, a pound cake made even more dense and silky rich with the substitution of ricotta for some of the butter and flour. This ricotta pound cake was declared a winner by all who tasted it. Enjoy!

Lemon Blueberry Ricotta Pound Cake Recipe

  • Prep time: 20 minutes
  • Cook time: 1 hour, 5 minutes
  • Yield: Serves 10 to 12.

You'll have better success with this cake if the ingredients are at room temperature before baking, specifically the eggs, ricotta, and butter. To quickly bring eggs to room temperature, place them in a bowl of warm water for a few minutes. The leavening in this recipe comes from the eggs (which will rise better if at room temp) and the baking powder. Make sure your baking powder is fresh! Baking powder older than 6 months tends to go flat.


  • 1 3/4 cups (250 g) all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 cup (8 ounces, 230 g) ricotta cheese
  • 1 1/2 cups sugar (300 g)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 Tbsp lemon zest
  • 1 1/2 cups (140 g) blueberries



1 Preheat oven to 325°F (160°C). Prepare a 9x5-inch loaf pan, smearing the inside with butter. In a medium bowl, vigorously whisk together the flour, baking powder and salt.

2 Rinse the blueberries and toss them with a little flour to lightly coat them (this will help keep them from sinking to the bottom of the cake).

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3 Use an electric mixer (you can mix by hand but will get better results if you use an electric mixer) to beat together the butter, ricotta, and sugar, on high speed, for 3 minutes, until pale and fluffy.  Add the eggs one at a time, mixing on medium speed for one minute after each addition. Mix in the lemon zest and vanilla extract. Don't worry if the batter looks a little curdled at this point. It isn't curdled, it just looks that way.


4 Remove the bowl from the mixer and stir in the dry ingredients in 3 or 4 additions, until just incorporated. Do not over mix. Stir in the blueberries.

5 Pour the batter into the prepared loaf pan, smoothing out the top with a rubber spatula. Place on a baking sheet on the middle oven rack of the oven. (This will help moderate the temperature at the bottom of the pan.) Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick comes out clean. After the first 40 minutes of baking you may want to put a sheet of aluminum foil over the top of the pan to keep it from browning further.

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6 Remove from oven and let cool for 15 minutes in the pan. Then run a dull knife around the edge of the cake to make sure it is separated from the pan. Gently remove the cake from the pan and let cool completely on a wire rack. Let cook completely before slicing.

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Lemon Blueberry Poundcake

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Showing 4 of 101 Comments

  • Gwen Hill

    Thanks, Elise for another yummy recipe. Pound cakes are my speciality and this one is my new favorite. One note, however: My cake fell slightly in the middle and it was almost too fragile to cut. I put it in the fridge for a bit to solve the cutting issue. Later, I did a little investigating and discovered that the time should be 65-75 minutes. Next time, I’ll cook it for 75 minutes and take it to our next family celebration dinner with pride. It may become their new favorite too. Thanks again!

  • Carolyn

    This pound cake is awesome. It makes a large loaf. It is so moist and the hint of lemon flavor from the zest is very nice. I followed the recipe exactly. I was concerned about how the batter looked curdled but the instructions prepared me for this. After the dry ingredients were mixed in the batter looked fine. I did have a bit of sticking on one end of the cake when I tried to get it out of the loaf pan. I may have not buttered that end as well as the rest of the pan. However, I think next time I will make a parchment paper lift and butter the pan and paper to help. My husband really loved the flavor of this cake. He is not a big cake eater. So, I was happy he enjoyed the case, I will be making this one again.

  • Carey Plummer

    What a delicious cake. Definitely now in my recipe book. Made it twice. Ist time blueberries sunk although I did what you said about rinsing and mixing with a bit of flour. 2nd time didn’t rinse in water just tossed with flour, it came out just like your photos . So chuffed . Yum yum yum

  • Sensei Rogue

    Hi Elise,
    I enjoy your recipes, and reading the stories behind them. This Lemon Blueberry Ricotta Pound Cake recipe has my mouth watering, in anticipation of making it. I’m not an experienced baker, hence my question. Can this be made into muffins, without altering the recipe? I’d like to take them to a potluck. As muffins, it makes portion control a lot easier, in terms of how many I would be making.

  • Ana Luz Perez Duran

    Hi Elise- I tried this recipe tonight. It’s marvelous! The ricotta gives this bread a sublime texture.

    I’m not really a baker, and although the bread came out fine, it really didn’t rise. The baking powder was new and everything was at room temp; I also made sure not to over mix at when combining the wet and dry ingredients and folding in the berries.

    Any idea why there wasn’t any lift in my bread? This is a problem I generally have when baking breads/cakes like this.

    My cat and I are big fans! Thank you.

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