Lemon Blueberry Ricotta Pound Cake

Breakfast and BrunchMother's DayBakingRicotta

Delicious fine crumb pound cake with butter, eggs, ricotta cheese, sugar, flour, lemon zest, and blueberries.

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!

Lemon Blueberry Ricotta Pound Cake Recipe

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  • 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.

Ingredients

  • 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

Method

1 Prep pan, heat oven, whisk the flour, baking powder, salt: 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.

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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Sliced Lemon Blueberry Cake made with Ricotta on serving dish

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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.

More from Elise

121 Comments / Reviews

No ImageLemon Blueberry Ricotta Pound Cake

Did you make it? Rate it!

  1. Rebecca

    I had the same issues as others in the reviews. Very disappointed as I love the lemon blueberry taste but my middle not cooked and the ends overcooked. My pan too little and I also had the overspill. I covered with foil after 40 minutes. I think it will have to go into the trash.

  2. Linda Lee

    I’ve made this a few times now, and each time it seems better than before! I add a tblsp of lemon flavor and use everything room temperature. It’s become my go to for taking to pot lucks and it nice to have on hand for a friend who drops in!

    xxxxxyyyyy

  3. EMCD

    Turned out quite crumbly and not lemony enough for me. Tasted more like sponge than pound cake.

    xxxxxyyyyy

  4. Paddy Bateman

    Thank you for your quick reply! I did make this, but my pan was too small and it overflowed onto baking sheet. Loaf was very heavy and took longer to cook. Don’t think mascarpone cheese works so well, may be too wet! Also, next time I will line with parchment paper, fell apart while taking out of pan. Flavour was delicious, but just too messy to take a photo?

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  5. Paddy Bateman

    Have not made this yet, but really sounds delicious. Can I use mascarpone cheese, as my ricotta cheese smells like it is sour? Thank you for such awesome recipes! Love them!!

    Show Replies (1)
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