Lemon Blueberry Ricotta Pound Cake

DessertMother's DayBakingBlueberryLemonPound CakeRicotta

Blueberries and lemon? Ricotta cheese in a pound cake? Yes, please! Sweet and lemony, with a delicate crumb, this cake tastes like summer.

Photography Credit: Elise Bauer

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 lemon 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 lemon blueberry ricotta pound cake was declared a winner by all who tasted it. Enjoy!

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Tips for Making this Cake

  • Room temperature ingredients: 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.
  • Fresh baking powder: The leavening in this recipe comes from the eggs and the baking powder. Make sure your baking powder is fresh! Baking powder older than 6 months tends to go flat.
  • Keep your berries from sinking: Toss the blueberries in a little flour before mixing them into the batter. This will help keep them from sinking.
  • Use fresh or frozen blueberries: No need to defrost frozen blueberries if that is what you are using. Just make sure they are separated before tossing with flour.

How to Store and Freeze this Cake

This cake will keep covered on the counter for 3 to 4 days. It also freezes well: wrap in foil, then place in a freezer bag. Freeze for up to three months, and thaw on the counter before serving.

More ways to love blueberries and lemon!

Lemon Blueberry Ricotta Pound Cake Recipe

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

To quickly bring eggs to room temperature, place them in a bowl of warm water for a few minutes.

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, room temperature
  • 1 cup (8 ounces, 230 g) ricotta cheese, left to stand at room temperature for a few minutes to take the chill off
  • 1 1/2 cups sugar (300 g)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon 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.

2 Whisk the dry ingredients: In a medium bowl, vigorously whisk together the flour, baking powder and salt.

whisk dry ingredients for pound cake batter

2 Toss blueberries with flour: 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).

toss blueberries with flour so they don't sink when baking

3 Mix wet ingredients and sugar for batter: 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.

mix wet ingredients and sugar for poundcake batter add eggs one at a time to poundcake batter

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.

add lemon zest to blueberry lemon poundcake batter

4 Add dry ingredients, then blueberries: 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.

add dry ingredients to lemon blueberry poundcake batter add blueberries to lemon blueberry poundcake batter

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.)

pour lemon blueberry ricotta poundcake batter into loaf pan, smooth top

6 Bake: Bake at 325°F (160°C) for 1 hour 10 minutes to 1 hour 20 minutes, or until a tester inserted into the center comes out mostly clean, or if you press on the center with your fingers and lift up, the cake surface gently bounces back.

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.

Bake Lemon Blueberry Ricotta Pound Cake

7 Cool: 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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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171 Comments / Reviews

No ImageLemon Blueberry Ricotta Pound Cake

Did you make it? Rate it!

  1. Linette

    Can I substitute 1 cup of raspberries Since I Only have 1/2 cup of blueberries?

    Show Replies (1)
  2. Archna

    It was stupendous- the softest, crumbly cake I have ever baked with the fresh blueberries giving the right amount of tang! Very precise instructions. This is sure shot party idea. Thanks!

  3. Jeanette

    This cake turned out great. I added about 1 teaspoon of lemon extract but otherwise followed the recipe making sure all of the refrigerator ingredients were at room temperature. Instead of of a loaf pan I used a springform pan and love the way it turned out. There was a suggestion to tent the cake with foil after 40 minutes which I did as a precaution. Also it was baked on a baking sheet to help keep the bottom from getting too brown. This recipe is a keeper.


  4. Judy

    Well I too had leftover ricotta from another recipe and I love blueberry and lemon ricotta pancakes, so this cake sounded perfect! Thank you for the bit about looking like the ingredients were separating…I thought maybe one of my ingredients wasn’t fresh as that was taking place. There is a lot to be said for reading the recipe through before beginning! Next time I will read all of the reviews too. Thankfully I did put a cookie sheet under my loaf pan, as other reviewers said it was way too much batter even for my Pyrex loaf pan. Happy to not have those drips on my oven interior. Next time I will scoop out a couple of muffins, then make the loaf. Things I did differently 1. because I only had salted butter was to reduce my salt to 1/4 tsp. 2. In addition to the vanilla, I added 1/8 tsp lemon extract as I wasn’t sure the zest would be enough. I love a lemony pop! It is cooling for 15 min before I attempt to remove it from the pan. …reveal…well it’s not my prettiest cake…as it overflowed the pan it stuck to the pan’s edge and as I tried to pry it out it broke off the cake’s corners…I’ll cut those away for me and share slices from the middle☺️The cake is light and so delicious! I will make it again and have a loaf cake AND 2 muffins. thank you for sharing your recipe!


    Show Replies (1)
  5. Mally

    I followed the recipe exactly and it was just perfect. Thank you!


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