Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a tasty dish, lemon blueberry ricotta pound cake. It is one of my favorites food recipe. For mine, I will make it a little bit tasty. This will be really delicious.

Lemon Blueberry Ricotta Pound Cake is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Lemon Blueberry Ricotta Pound Cake is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook lemon blueberry ricotta pound cake using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Lemon Blueberry Ricotta Pound Cake:

1. Take baking powder
2. Make ready salt
3. Make ready ricotta cheese
4. Prepare sugar
5. Prepare eggs
6. Take vanilla extract
7. Prepare lemon zest
8. Take blueberries
9. Make ready all purpose flour
10. Make ready unsalted butter

Instructions to make Lemon Blueberry Ricotta Pound Cake:

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. 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.
3. 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.
4. 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 65 to 75 minutes, or until a toothpick comes out clean. For the last 10 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.
5. 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.

So that’s going to wrap it up for this instant food lemon blueberry ricotta pound cake recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!