Lemon Blueberry Ricotta Pound Cake

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.

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


  • 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 lemon blueberry 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).

Tossed blueberries with flour for lemon blueberry cake

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.

Mixing wet ingredients and sugar for ricotta pound cake batter adding eggs one at a time to lemon ricotta cake 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.

adding lemon zest to lemon blueberry cake 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 adding blueberries to lemon ricotta cake with blueberries 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.)

lemon blueberry pound cake batter in 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.

Baked Lemon Blueberry Ricotta 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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  • 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 :-(

    • Elise Bauer

      Hi Sheila, I would try smearing the pan with butter, as directed by the recipe (make a generous smear!) instead of using cooking spray. I’ve not encountered any sticking issues by doing this.

      • Sheila

        I will try that next time, Elise! Thanks!

        • Jessica

          I’ve made poundcake before and i used baking paper to stop it from sticking to the pan! It wasn’t this recipe, it was just normal poundcake but maybe it could work for this one too?

    • Elizabeth Gunn

      Shelia, I grease my pans lightly with wax paper, after baking I usually invert my pan on wire rack while pan is still warm then gently peel the wax paper off while it is still warm.

  • 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.

  • Betsy

    This recipe sounds wonderful, we’ve got a bumper crop of blueberries this year. Do you think I could bake some loaves and freeze them? Has anyone tried this?

    • Elise Bauer

      Hi Betsy, my guess is that this loaf will freeze beautifully.

  • Mish

    Do you think I can substitute homemade GF all purpose flour (from Atlanta Test Kitchen recipe) for the flour in the recipe and still get good results?

  • 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.

    • Elise

      Hello Rogue,
      I haven’t yet made this pound cake into muffins, but I don’t see why they wouldn’t work. It would be just a much shorter cook time. You’ll have to experiment to find what time will work best.

  • 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.

    • Elise

      Hi Ana, are you at altitude? If you are, that may have something to do with it. Other than that the leavening comes from fresh, room temp eggs, and good baking powder. You might try checking your baking powder. Put a little in a bowl and drizzle some water over it. If it fizzes up it’s still good, if not, it’s dead. Pound cakes tend to be rather heavy and dense cakes by the way.

      • Ana Luz

        I’m in the Midwest, so altitude is not the issue….I finally realized that I used a larger loaf pan.

        Thanks for general baking tips, Elise. The cake was a hit with my dinner guests, despite my self consciousness with my baking!

        • Elise

          Ah, that would do it. Glad you figured it out!

  • Vangie

    Hi! Miss Elise, I want to make this recepie of yours but I don’t have fresh blue berries, I only have preserve one, do you think I can use preserve blue berries? Thank you

    • Elise

      Hi Vangie,
      You mean as in packed in a sugar syrup preserved? Or frozen? Frozen blueberries you can easily use. Blueberries that are already cooked and packed in a sugar syrup I’m not so sure about. But if you try it, please let us know how it turns out for you!

  • Tina

    Hi Elise!

    Love this flavor combo – lemon & blueberry.
    This was a disaster for me though, and I am not sure why. I am not the best baker, but manage to muddle through. I have made your blueberry cake recipe so many times and it turns out perfect.
    When I took it out of the oven it was picture perfect. When cooled it then turned it out of the pan, it was very wet. This was like a blueberry pudding consistency.
    Followed the instructions to the T. All ingredients were at room temp.
    I did use 3 jumbo eggs and a smidge more butter.
    I did use 2 cups of blueberries.
    Maybe with the slight changes, there was not enough flour? It tasted OK…but looked nothing like your beautiful photo.

    I want to try again…any suggestions other than follow the measurements? Should I use 2 jumbos eggs?

    Love your recipes!
    Thanks so much.

    • Elise

      Hi Tina,
      Jumbo eggs are much bigger than size large eggs so you would have had a batter that had a lot more moisture in it. In the future I would use 2 jumbo eggs if the recipe calls for 3 large eggs. I would also make sure to test with a bamboo skewer or long toothpick to make sure the cake is done before pulling it out to cool! Also, you’ll have problems if you use more blueberries than the recipe calls for. Make sure your baking powder is still good (check this post to see why and how).

  • Cindy

    Hi, Only because I like to use what I already have in the fridge, what would be your opinion on using Greek yogurt instead of the ricotta? Do you think it would work or would I need to compensate other ingredients?

    • Elise

      Hi Cindy, it might work. Yogurt is acidic which may make the pound cake taste a little more tart. If you try it, please let us know how it works out for you!

  • S.Patel

    Almost ALL your recipes are with eggs or sometimes alcohol.Are they any substitutes for these ingredient.Please help as ALL your recipes look amazing,and I really would like to try them.

    • Elise

      Hello S, it all depends on the recipe. Often if a recipe calls for a small amount of some time of alcohol ingredient, you can substitute with something like lemon juice or chicken stock. In these cases I often suggest a substitute in the recipe. In the case of baking, it’s all chemistry. If a baking recipe calls for egg, you need to use egg or risk having a poor result. You can make baked goods without egg (do a search online for vegan baking), but it’s best to use a recipe that is designed for ingredients that don’t include egg rather than trying to substitute. In this case, pound cakes by definition include flour, butter, and egg. There are no substitutes for these ingredients in a pound cake. You can make cakes without butter or egg, but not a pound cake.

  • Stephanie

    I made this into muffins and used frozen blueberries tossed in a little bit of flour. These were the BEST blueberry muffins I have ever made! First recipe I have tried on your blog and am very impressed! Thank you!

    • soo

      how long did you bake them as muffins? i’m curious to try them that way as well. thanks!

  • Meg

    This was wonderful! My 9 yr old son wanted to pick out something to bake and I directed him to your blog, because everything I have made has been delicious and added to my recipe binder. He made it all by himself, followed the recipe exactly, and it was outstanding. He has now bookmarked your site and wants to try more recipes. Love your blog! Great variety. Keep up the great work!

    • Elise

      Hi Meg, that’s wonderful! Please give my hellos and my best wishes to your son. I hope that he continues his adventures with cooking!

  • Judy

    Yummy! I made this just as the recipe is written – except I used 2 xlarge eggs (that’s what I had and I misread the 3 for 2). The cake is wonderful and we love the light lemon flavor.

  • Kat

    Made this on a “snow day” last week. Had a ton of leftover ricotta but no lemons or blueberries. Subbed orange zest and frozen blackberries plus used orange extract instead of vanilla. Baked in a silicon loaf pan for slightly less time than stated in my convection oven. Delicious! Getting ready to give it another go (again with the blackberries because they’re what I have) with a Limoncello glaze. Thanks for the inspiration!

  • Jock From California

    Like everyone else, “Thank You For Your Very Special Blog” What an amazing amount of effort you expend for the benefit of others.
    Here at our Home: For Thanksgiving, we had a great deal of Ricotta Cheese left over from a Veggie Lasagna dish I created and thereafter I went searching for a sweetened use and I found your Blueberry recipe. I tweaked your recipe, as I do all recipes, and, if you don’t mind, I thought I’d share what I did.
    Accidently, I used the full amount of white sugar, 300 grams, and added 1/2 Cup of Light Brown Sugar. I meant to reduce the white sugar but forgot to alter/reduce the gram measurement, which I try and use in all my baking.
    On Purpose, I doubled the amount of blue berries. Mixed 1 cup with the “wet” batter. Added the dry ingredients, mixed well and then filled the pan half full of batter.
    Next, I cut six or seven large strawberries in half and placed them, face down, on top of the batter, then, I poured the next cup of berries on top of the strawberries and added the last half of the batter.
    Atop a cookie sheet, the loaf had to cook for almost two hours.
    This morning we sliced our first piece and discovered the strawberries had completely disappeared, however, in their absence, they left behind a delightfully unrecognizable sweetness and a flavor that none of us had ever experienced or knew. Oh! Because the loaf had a much darker exterior we were hesitate to try it, however, following the first bite, we are all hooked on the taste, texture and moisture content.
    LASTLY, having created many special dishes for our family and then attempting to transcribe them to paper, I can, with great clarity and admiration, applaud your talents as a cook and recipe writer. Reading a recipe is so much easier than writing a recipe for others to follow. Three Cheers for you Elise.
    Again, Thank You for sharing your many talents.

    • Elise

      Hi Jock, thank you for sharing the adjustments you made! I’m so glad the recipe (plus adjustments) worked well for you.

  • citra

    i love this cake! it turned out very well.
    however i wonder – mine turned out that the top of the cake was almost burnt while the rest of the sides were not as brown it’s supposed to be (it’s quite pale). i followed the recipe/ingredients exactly.
    i have been using my tin for different type of cakes but only with this recipe it gave me a different colour. any idea/comment? many thanks for the great recipe and website!

  • Khadija

    I am yet experimenting baking on my own, motivated by my 5 year old daughter who loves baking,when did that happen:
    no clue. I had some left over blueberries and ricotta cheese so I goggled for desserts with these two ingredients and found this recipe. It was very easy to make and tasted splendid. My only problem was and likely because I am new to baking, the case did not come out of the pan in one piece!! it was sticking to the walls and so it fell apart when I took it out. Regardless, it tasted exceptionally good.

  • Arcey

    Thanks, Steve Baker (what an apropos name!). I was one of the people whose cake overflowed a 9×5 pan. I didn’t vary from the recipe as written, and did have to raise the temp to 350 at some point because it wasn’t anywhere near done at 60 minutes. The end product was absolutely amazing, so there was no harm in there being a bit too much batter for the pan. I just figured I’d use two smaller pans the next time (and maybe do one with blueberries and one with diced peaches), or use a Bundt or other tube pan.

    I did finally make this again this week and tried it in a fancy Bundt pan that looks like rose petals on top. I use that pan all the time for a banana cake I make, and that on just slides right out. This one stuck a little in the many grooves of the pan, but still looked pretty good, though not perfect. It tasted almost as good as the first time — the difference was that the first time, I had no idea how fabulous it was going to be, and this time I anticipated it being fabulous, so it had a lot to live up to. :)

    But the next day, it was fabulous all over again. I still want to try it sometime with diced peaches as well as blueberries. Sounds like it would be a nice combination of flavors, although the peaches might let off too much juice. Will let you know if I ever get around to that.

  • steve baker

    I have some Ricotta left over, and fresh blueberries, and was searching for a recipe use them. This looked perfect.

    I have done recipe development and testing for quick breads for several best selling cook books, and can usually tell by reading the list of ingredients how a recipe will work as written. Then I often adjust accordingly.

    Something about this recipe seemed unusual, so I read through the comments to see what experience others might have had. The person who had the batter overflow the pan made me wonder, especially since, judging by the photos of the finished product, I was planning to use a 4×8 inch pan to get a taller loaf.

    Here are my observations on the recipe as written:

    1 3/4 Cups of Flour, by any measure I’ve used, will weigh 210 grams. (perhaps everyone else measured by volume and this person by weight?) More than an extra 1/4 Cup of Flour is a significant difference!

    Be sure to use Large Eggs, not Extra Large or Jumbo. This could easily amount to an extra egg.

    The size of the Blueberries could account for a slight difference. I use 512 grams/5.5 oz per pint as standard measure.

    A few other thoughts/tips:

    I would try baking the loaf at 350 degrees for 55-60 minutes

    Varying the amount of Sugar in a recipe affects far more than the final flavor. Sugar affects water absorption, starch gelatinization, caramelization and foam stabilization, among other things. I wouldn’t suggest cutting it by more than one-third. In fact, if you wish to reduce your sugar consumption, cutting the thickness of slices by one-third is a better idea. (Plus, you’ll get half again as many slices!)

    Finally, I always line the bottom of pans for quick breads with parchment or baking paper so loaves release cleanly. (If you don’t have any, the paper wrappers for butter sticks work well. Just cut to fit, plus they’re free, and reusable!) Also, when you grease the pans, (and don’t bother with those spray products, which are expensive and build up on your pans over time), be sure to get the corners and edges well, and try to go only 2/3 way up the sides to about the depth where the raw batter will fill. This give the batter some “grip” to climb, and yields a nicer shaped loaf.

    I’ll let you know my baking experience later. Wish me luck!

    • soo

      great comments- very educational and informative- i learned some interesting things about baking in general. i have some questions:

      -if i wanted to bake them as muffins or cupcakes, how long should i bake them? same temperature?

      -can i make the batter ahead of time and keep it in the fridge/freezer and bake another day? what steps should i follow? just get the batter to room temperature before baking?

      thanks so much for your comments- they helped alot! :)

      • steve baker

        Soo, A good Poundcake is a fairly adaptable balance of ingredients and technique.

        General rules for quick breads are the smaller the pan size, the higher the oven temps, and decrease baking time by “about” ten minutes per pan size. For this recipe that would be 9×5 65 min, 4×8 55 min, 3×5 45 min, large muffins 35 min and for small muffins 25 min at maybe 375.

        I wouldn’t make the batter ahead of time. Just measure out all your ingredients in advance and it doesn’t take long to put them together. In any case, always start with room temperature.

  • Leann

    This cake is amazing, so light tasty truly decadent!! In fact I have churned out four of these cakes this week and there is nothing left in the cake tin
    Please try it,is sure to indulge your senses!!

  • Brenda Prudhomme

    This is now my favorite cake!! Also my coworkers and family live it. I made sure everything was at room temp. The cake was light moist lemony with a hint of “cheesecake”. Yum

  • Fawzi

    Fantastic!. Very nice recipe. Followed it exactly except for pan, I had a square one and it worked too. Everyone loved it.

  • Mish

    Another wonderful recipe. Made it twice this week because I’m so enamored. As per Elise’s feedback, I used part-skim Ricotta and I cut back the sugar to 1 1/4 cup. Tasted fantastic and super moist. I think it would work with just 1 cup of sugar too, but I haven’t tried it yet so I can’t say for sure. I increased the blueberries to about 7 oz and tossed in flour as many others have noted (I also do that with chocolate chips and walnuts when I make banana bread.) I cooked it about 65 minutes and then 10-15 minutes with foil on top. For those who found it undone after that amount of time, maybe the foil helps? Also, because it’s so moist, you should let it fully cool in the pan before attempting to remove it. My first try the bottom stuck to the pan, and my second try was successful after letting it fully cool. My question for Elise is if you know how to adjust the baking time if making these as muffins or if I wanted to try in a springform pan or a rectangular cake pan?

    • Elise

      Hi Mish, thank you for all of your great feedback on the recipe! Your guess is as good as mine on baking times for alternative pans. But if you do experiment, please let us know how it goes!

  • Pattie

    I have made this twice and even people who claim to dislike lemon loved it. We are still in blueberry season here so whenever we go to the market, my husband nods towards the berries and reminds me how much he loves this cake.

    It took longer to bake in my oven than the stated time but that might be my overn. It’s finicky.

    Thank you for all your lovely recipes.

  • Megan

    Do you happen to have a link to the exact pan that you used? I used a 10×5 pan and the batter overflowed while it was baking, and it came apart into two pieces when I turned it out of the pan. It was delicious though! I’d love to make it again but I want to use the correct pan. Thanks!

    • Elise

      I do not have a link, but I just remeasured it, and it’s 10″x5″ by 3″ tall.

  • Cassandra

    The best pound cake ever! Our house full of guests just devoured the entire loaf. Time to make another!

  • Arcey

    OMG! This cake is amazing. I’m not really a batter licker, but this one smelled so wonderful as I was preparing it, I tasted the batter that was left hugging the spatula. Man, was that good! Almost as good as the baked product.

    A few things I noticed:
    – I also had some side spillage — I think I could have used a slightly larger loaf pan. In fact, I think I’ll try it in a bundt pan next time.
    – The baking time was at least 75 or 80 minutes. I even raised the heat to 350 for the last 10 minutes because I just wasn’t getting done.
    – Twenty minutes prep time doesn’t seem realistic. It took at least half that time just to grate the peel from the lemons. (By the way, I used 6 medium-large lemons for this — gave me two packed tbsps. I’m not a novice, but I think it took more like 40-45 minutes from start to cake in the oven.

    Thanks so much for this fabulous recipe. I’m sure I’ll make it again.

  • Vicki in GA

    To die for! I wouldn’t change a thing about this recipe…perfect flavor.
    In this area of Georgia, blueberries are abundant and cheap. The first year I lived here, I froze a lot of berries and wouldn’t use them because I couldn’t believe they were so reasonable. Yes, I was hoarding blueberries! I was use to little packages from Whole Foods that cost a fortune.
    How are things in Carmichael. I miss my old home town. I’m so happy to see you have become one of the Royals of food blogs.

  • Andrea

    was so excited to make this…it’s been in the oven for 30 minutes, and some of the batter poured over the sides.
    any idea what might’ve happened?
    (I ate the baked drippings and they were delicious!)

    • Elise

      Hi Andrea, that’s weird. Maybe you have some especially active baking powder?

  • mommy

    I made this twice in the past 24 hrs. I love it when a recipe comes out perfect the first time! It is moist and not overly sweet. So if you like cakes like Tres Leches (way too sweet for my tooth), you might be disappointed about the sweetness, but for the folks that think 95% of the stuff sold in the bakery is too sweet—you will be pleasantly surprised by this cake loaf. Thank you Elise.

  • Arcey

    I haven’t made this yet, but I do often make another cake that I throw blueberries into (a banana cake). So thank you so much to Laura who suggested coating blueberries with a little flour to make them suspend better throughout the cake mixture when baking. Great tip!! I’ve used it now a few times and the berries were beautifully distributed all through the cake. Bravo!

  • Teresa

    Thanks so much for sharing this recipe. It was very moist, lemony, and delicious. I did have to bake it for the longer time. Next time I will cover it with foil a bit sooner and maybe lower the temperature of the oven just a bit (all my favorite loaf pans are glass). It was definitely challenging to remove from the pan; I ended up with just one large crack. Fortunately it was for family who care much more about the amazing taste than looks.

  • Amanda

    I love this recipe and so does everyone I make it for!
    I follow the recipe 100% and it comes out great :)

  • Linda

    Hi Elise,

    Your website design is phenomenal, a standard of excellence that should be followed by others. And it is so clear you put your heart and soul into your work. Many, many thanks!

    I made this cake for a brunch this weekend. After 55 minutes, a toothpick come out clean so I removed from oven. I let it cool for a while (at least a half hour) and when I removed it from the pan it cracked in two! Disaster averted, however, about two-thirds were sliceable and the remaining third was cut up into bite size chunks that were quite welcomed by my guests who just wanted a taste of this delicious cake!

    I used a metal plan, cut sugar to about 1 1/14 cups, used whole milk, but part-skim ricotta, all at room temperature. I wonder if the part-skim ricotta could have caused it to be crumbly, or perhaps I should have waited until it was completely cool. Or maybe 55 minutes was just too short a baking time even though it passed the toothpick test. Thoughts?

    • Elise

      If you let the cake cool down all the way it will be less crumbly. Also I find it helpful to slice pieces from it with a serrated edge bread knife.

  • Carol

    Made it twice in the past couple of days. First time I completely forgot to add sugar, oops! A glaze substitute would have worked but the loaf itself still very yummy. In the oven now for the second time, I did put in 3/4 cup sugar and some lemon juice, can’t wait to see how it turns out.

  • ChristineA

    Fantastic recipe, came out perfect! I will make this recipe to bring to a birthday next week. Love that its not too sweet, and the lemon, blueberries, and ricotta are delicious additions to this cake.

  • Denise

    I tried this for the first time and I loved it. What a wonderful recipe. Thank you so much for these great simple recipes. My family enjoys each and everyone i attempt.

  • reader cac

    Long time recipe user and first time contributer. It was the ricotta that grabbed me here – been on my mind for 3 weeks and finally baked it today. What a terrific cake and also a long over due thanks for all the great recipes I’ve enjoyed from your blog. I’ll be back!

  • shoshana

    this is AH MAZING!!!! OMG it is taking all my restraint and will power to not devour the entire thing. i made this in a 9in springform pan and it came out beautifully. i would add a 1/2 cup more blueberries next time. i took half of the cake and froze it and am going to thaw it in two weeks when i am moving to my new job!

  • alyssa

    i made this cake tonight. it was delicious. easy to make. my dog liked it too. very moist.

  • Faye

    Hi! I tried this recipe and loved the light Summer-y taste. I did cut back the sugar by a cup, and wonder if this had anything to do with the cake being rather crumbly. Taste was great though!! 65 minutes was enough for me. Must be an oven-related issue.

  • giantsfan

    Made this last night to share with work mates…
    Followed the directions as written, and it turned out moist, sweet, lemony and beautiful!
    Rave reviews and smiles from coworkers.
    Thanks Elise!

  • Dee

    I made the cake yesterday and it was very tasty. However, it was still a little under done after nearly 75 minutes. I had the oven temperature tested not long ago and it was right so I don’t think my oven is “off”. Did anyone else have this problem? I used a metal loaf pan, ot glass and all ingredients had been out for several hours.

    • Cindy

      Yes! I had the same problem with being underdone, although I followed the directions and have had no other issues with my oven. The flavor is amazing but most of the center was raw after 65 minutes.

  • Lesterk

    I have just put the ingredients out to bring to room temperature, so I can bake a little later today. But my husband is requesting a glaze on the finished product. Any suggestions?

  • Jill

    This is CRAZY good! My husband and co workers loved it. Tip — Frozen berries work as well as fresh. Toss your berries in a table spoon of flour to keep them from settling on the bottom.

  • Deanne

    I made this cake this afternoon and it came out perfectly delicious. I tell my husband when a recipe is yours and he knows he is in for a treat. Thanks for all your wonderful recipes.


  • Espahan

    I have made this twice since you posted this recipe. It was heavenly good, with a wonderful tender texture. This is definitely a keeper. The second time I made it I substituted 1 cup of sour cream for the ricotta cheese. I have to say it was excellent both ways. I also forgot to add the blueberries and already had the batter in the pan the first time. No problem. I carefully pushed the blueberries into the batter with a knife and it came out perfect, just like the picture.

  • Annie

    Hello Elise! I’ve been married to my high school sweetheart for 3 years now and starting out as both a newlywed and a cook was a little daunting at first but your website has helped me tremendously! Thank you so very much for sharing all of your recipes including this scrumptious one i made today! My husbands favorites are your turkey meatballs with basil and the shrimp with tomatillos. So good!!!

  • Judy

    Made this last night (even though a bit early for blueberries in Ontario) – was really delicious! Thanks for a great recipe…

  • Mary

    This loaf looks so yummy… and also like it could use a lemony glaze :)

  • Cathy

    Does it matter whether you use whole milk or part-skim ricotta?

    • Elise

      I used whole milk ricotta but in this case I don’t think it matters.

  • Kerry

    Can I use frozen blueberries in this?

    • Elise

      If I were to make this with frozen blueberries, I would add them still frozen (but separated) so that they don’t bleed into the dough. Then I would cook the pound cake perhaps a few minutes longer.

      • Kerry

        I’ll give that a try and report back. Thank U!

      • Rose Marie Navas

        I used frozen blueberries and didn’t need to cook the cake extra. Came out perfect.

  • Elizabeth Carmichael

    Just made this batter and put it in the oven. I licked the bowl with the batter and it was delicious. I added more blueberries because mine were rather large, and it looked a bit skimpy in the batter. I also make an orange ricotta pound cake with amaretto liquor that is delicious from Giada de Laurentis.

  • cj pacheteau

    This looks great !!! AND, could you substitute blackberries for the blueberries ??

    • Elise

      Yes, you could easily substitute blackberries for the blueberries.

  • Leslie

    This recipe sounds scrumptious, but also uses alot of sugar. Would the recipes come out the same if I cut back on the sugar?

    • Elise

      Pound cake is sweet. I’ve shown slices that are cut rather thick, you can easily cut thinner slices. The sugar helps provide moisture for the cake. I think you could get away with cutting in back to 1 cup (if you do, let us know how it works for you), but I personally wouldn’t cut it back further than that.

      • Leslie

        Thanks for the advice, I’ll give it a try!

      • Leslie

        I’m not much of a dessert person, but on occasion I do enjoy something sweet. I made the following adjustments to your recipe: I used unbleached white whole wheat flour, one cup of sugar, an extra dollop of ricotta and an extra handful of blueberries. The cake was perfect for my taste! Not too sweet and very moist! Thanks for a delicious recipe!

  • Laura

    Delicious! If I may, I would like to pass on a tip. Toss the blueberries with a little flour after rinsing before adding them to the batter–it helps suspend them better in the cake as it bakes.

    • Elise

      Thanks Laura, when I make them again, I’ll do that!

  • Cheryl

    Hi Elise! You are on my home page and I copy and do sooo many of you recipes and they always work! I found if I toss my blueberries in a little cake flour before adding to any baked recipe, they will not all sink to the bottom. Am making this recipe for Memorial Day! Thanks for always inspiring me.

    • Elise

      Thanks for reminding me of that tip Cheryl!

    • bill

      Did you use cake flour?

      • Elise

        No, I used regular all purpose flour.

  • tammy mae etter

    I just made this pound cake..it is beautiful and very yummy..I LOVE your site…the recipes are the best..have made many things on here!! THANKS

  • Leneia

    I made these into decadent little cupcakes with a smidge of lemon icing and a blueberry on top. I took them to a dinner party, and everyone loved them! They disappeared! Awesome recipe!

    • soo

      wow- i was just wondering if they would work as cupcakes. how long did you bake them?

  • Sarah

    Oh my! This looks amazing, and I bet it would be great for the summer get-together I’m planning with the family. Just one question…do you think this could be made ahead of time and put in the freezer for a couple weeks, without significantly changing the texture/taste?

    • Sarah

      In answer to my own question, yes it does freeze beautifully!!! This cake tastes wonderful, has a nice moist crumb, and even my picky dad loved it. Thank you Elise for posting this recipe!

      • soo

        wow- that’s great news. did you just have to bring the batter to room temperature before baking?

  • Anne

    What a wonderful recipe! I baked it to-day. It is absolutely scrumptious..

  • Tim

    Looks great, but amazed there’s no lemon juice in the recipe… or am I not seeing it? I love lemon-blueberry combinations, will have to try this one.

    • Elise

      Hi Tim, there is lemon zest in the recipe, not lemon juice. You can add even more lemon zest for a more lemony flavor if you want. As written it is just lightly flavored with the zest.

  • Pinch Of Lime

    These are three of my favorite ingredients! I’ve made lemon, blueberry and ricotta pancakes before but never thought of a pound cake. I might be in love! Can’t wait to give this a whirl.

    • bill

      Made this tonight and was very disappointed in the results. It had a slight doughy taste and was no where sweet enough. To be fair the only white flour I had was Swans cake flour. Maybe that was part of the problem Any opinions?

      • Neil

        Yea, u need to use less cake flour if subbing for ap flour.