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 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 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 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.

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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Lemon Blueberry Ricotta Pound Cake

Showing 4 of 112 Comments / Reviews

  • Emma

    Hi Elise,

    I love your recipe and have been making it religiously for over a year now. It’s always a hit and thank you so much for sharing.

    I recently started dating and want to impress the new man and ofcourse I thought of this cake. However, he is gluten intolerant so I went searching for gluten free and tapioca free flour (tapioca free ended up being rice free flour). I’m not familiar with these baking products. The box says use equal parts but do you have any suggestions or experience baking with gluten free flour for this recipe?



  • Jarrett

    This turned out great! I reduced the sugar by 1/4 cup and pretty much followed the rest as written. I used a combination of 1 cup white wheat flour and 3/4 cup all-purpose flour.

  • Sheila

    I love all your recipes, Elise, but I should have heeded the warning of others who said they had trouble with the pound cake sticking to the pan. I use baking spray from Williams Sonoma and have never had trouble with anything sticking. I made 3 mini loaves and waited about 10-12 min before turning them out. Disastrous results. All 3 stuck to the pan and the result was something I could not present as gifts because of the looks of the pound cake (chunks missing!). So of course, I tasted the pound cake and it was absolutely deelish. Too bad the loaves are not presentable. Not sure how to fix the issue of sticking but there is indeed an issue :-(

  • Jenny

    Just finished making this cake, doubled the recipe, and it is exactly perfect as is, no changes required. Moist, fluffy, flavorful, light, delicious… delicious… delicious! Thank you for sharing your recipe!!

  • Sheri

    I made this cake because I had some ricotta cheese left from a casserole. It is great. I didn’t have all purpose flour so I used cake flour and it turned out just fine. I also had some cream cheese that I needed to use so I made a light frosting. I poked holes in the cake and spread the frosting on while the cake was still warm. It made a great cake even better.

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