Blueberry-Lemon-Ricotta Pound Cake
by Stacy Fraser

Makes: 8 portions. Serves: 8 people. Preparation time: 180 minutes. image

Allow the Butter and Eggs to come to room temperature before using. Pre-heat the oven to 350° F. Spray a 9" X 5" Loaf Pan with the Cooking Spray. Line the bottom with Parchment Paper.

Beat the Granulated Sugar and Butter in a large bowl with an electric mixer on medium-high speed until it is creamy. Beat in the 3 Eggs, one at a time, until fully incorporated. Reduce the speed to medium-low and add in the Ricotta Cheese, Lemon Zest, 2 tablespoons of the Lemon Juice and the Vanilla Extract until just combined. Sprinkle the Flour on top, then evenly sprinkle the Baking Powder and Salt over the Flour. Set the mixer on low and combine all those ingredients. Add the Blueberries and fold them in gently with a spatula. Pour the mixture into the loaf pan.

Bake in the oven for about one hour or until a toothpick comes out dry and the edges are brown. Remove from the oven and let cool on a rack for 20 minutes or more. Use a knife to loosen the sides and flip the pan over to release the cake. Return the cake to top up. Let cool for 20 more minutes.

Clean the bowl, add the Confectioners Sugar and the last tablespoon of Lemon Juice. Whisk until smooth. Use a spoon or brush to coat the top of the cake with this Lemon Glaze. Slice into 8 servings.


”Blueberries” - These popular and tasty small round berries with a flared crown opposite the stem are related to Cranberries and Huckleberries. Blueberries are moderately rich in Vitamins C and K. They are native to North America and grow well in Florida. There are both "low-bush" and "high-bush" varieties. Wine is sometimes made from this fruit. Oregon is the largest producer in the USA but Hammonton, NJ claims to be the "Blueberry Capital of the World", while the "Wild Blueberry" is the official fruit of the state of Maine.

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