Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We're celebrating all things summer with a week-long event that is filled with some of the best summer dessert recipes!
Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Ice Cream & Chilled Desserts:
Yield: 9 1-inch thick slices
¾ cup dark or light brown sugar
1 tablespoons butter, softened
3 large eggs, room temperature
1 cup ricotta cheese
2 Tablespoons lemon zest
2 Tablespoons lemon juice plus 1 teaspoon, divided
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups fresh or frozen blueberries (no juice)
2 tablespoons packed confectioners’ sugar
1. Preheat oven to 350°F. Coat a 9x5-inch loaf pan with cooking spray and line the bottom with parchment paper.
2. Beat sugar and butter in a large bowl od a stand mixer or with an electric mixer on medium-high speed until incorporated. The mixture will look a little dry, like sand.
3. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low and beat in ricotta, lemon zest, lemon juice and vanilla extract until combined.
4. Sprinkle flour on top of the batter, then sprinkle baking powder and salt over the flour. With the mixer on low speed, beat until almost combined. Turn mixer off.
5. Add blueberries to the bowl and gently fold into the batter with a wooden spoon or rubber spatula. Transfer to the prepared loaf pan.
6. Bake until the cake starts to brown around the edges and a tester inserted in the center comes out clean, about 1 hour. Let cool in the pan on a wire rack for 20 minutes.
PRO TIP: Use an uncooked, raw spaghetti noodle as a cake tester.
7. Run a knife around the edge to loosen the cake, then invert it onto a wire rack. Carefully turn it right-side up. Let cool completely.
8. In a small bowl, add confectioner's sugar and whisk in the remaining 1 teaspoon lemon juice until smooth. Brush or pour the glaze on the cake.
Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Ice Cream & Chilled Desserts:
- CopyCat Disney Dole Whip from Big Bear's Wife
- Tropical Icebox Cake from A Kitchen Hoor's Adventures
- Birthday Cake Ice Cream from Simply Inspired Meals
- Fresh Peach Sorbet from Blogghetti
- Key Lime Pie Milkshakes from Love and Confections
- Lemon Corn Panna Cotta from Pastry Chef Online
- Blueberry Pie from A Day in the Life on the Farm
- Rainbow Tie Dye Cake from Hezzi-D's Books and Cooks
- Sour Cream Pound Cake from Savory Experiments
- Blueberry-Lemon Ricotta Pound Cake from Nik Snacks
- Slab Strawberry Shortcake from Cheese Curd In Paradise
- Berry Lavender Cupcakes from The Spiffy Cookie
- Mini Tropical Fruit Upside Down Cakes from For the Love of Food
- Chocolate Zucchini Cream Cheese Cupcakes from Cindy's Recipes and Writings
- Orange Creamsicle Fruit Dip from Sweet Beginnings
- Banana Split Cheesecake Cheeseball from Sweet ReciPEAs
- No Bake Birthday Cake Bites from It's Shanaka
- Southern Peach Cobbler from Back To My Southern Roots
- Raspberry-Blueberry Crisps from Karen's Kitchen Stories
- Blackberry Dumplings from Palatable Pastime
- S'mores Creme Brulee from Jolene's Recipe Journal
- Mini Cherry Pies from Our Sutton Place
Blueberries are my favorite berry. I love how easy they are to eat (a handful at a time ONLY), how they can be sweet or savory and how pretty they look suspended in cakes, pies and fluffy frostings for decorations. Not to mention their health benefits and low glycemic index score (it's 51, for anyone who wants to know)
This year I have purchased more berries than ever before. It seems that they're on sale every week. And I can't resist and BOGO discount. My freezer is full of zip-top bags of blueberries shoved in between bags of chicken stock, salmon skins, ground pork and Toaster Strudels. It's a weird time. I've become one of those adults who buys things in order to freeze them. As for the berries, I've been putting them in desserts, in sangrias and munching on them while binge-watching Netflix. I feel so full of health.
The following recipe is adapted from Eating Well. The original recipe calls for whole wheat flour an a scant 3/4 cup of granulated sugar. Technically all-purpose flour is wheat flour, just like all cows are grass fed. It's how you finish that counts. The simple lemon-tinged glaze adds just enough brightness and sweetness for this pound cake to be happily enjoyed by all coffee, tea and juice lovers out there. Breakfast, snack or dessert, this dense cake can only be made better by you making it at your home.
Blueberry-Lemon Ricotta Pound Cake
(Adapted from Eating Well magazine)
Yield: 9 1-inch thick slices
¾ cup dark or light brown sugar
1 tablespoons butter, softened
3 large eggs, room temperature
1 cup ricotta cheese
2 Tablespoons lemon zest
2 Tablespoons lemon juice plus 1 teaspoon, divided
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups fresh or frozen blueberries (no juice)
2 tablespoons packed confectioners’ sugar
1. Preheat oven to 350°F. Coat a 9x5-inch loaf pan with cooking spray and line the bottom with parchment paper.
2. Beat sugar and butter in a large bowl od a stand mixer or with an electric mixer on medium-high speed until incorporated. The mixture will look a little dry, like sand.
3. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low and beat in ricotta, lemon zest, lemon juice and vanilla extract until combined.
4. Sprinkle flour on top of the batter, then sprinkle baking powder and salt over the flour. With the mixer on low speed, beat until almost combined. Turn mixer off.
5. Add blueberries to the bowl and gently fold into the batter with a wooden spoon or rubber spatula. Transfer to the prepared loaf pan.
6. Bake until the cake starts to brown around the edges and a tester inserted in the center comes out clean, about 1 hour. Let cool in the pan on a wire rack for 20 minutes.
PRO TIP: Use an uncooked, raw spaghetti noodle as a cake tester.
7. Run a knife around the edge to loosen the cake, then invert it onto a wire rack. Carefully turn it right-side up. Let cool completely.
8. In a small bowl, add confectioner's sugar and whisk in the remaining 1 teaspoon lemon juice until smooth. Brush or pour the glaze on the cake.
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About Me
- Nikki @ NikSnacks
- Nikki Miller-Ka is a professional food blogger and food critic based in North Carolina. She writes and bites about local and regional restaurant trends, solo travel and develops original seasonal recipes here on Nik Snacks. In addition, she is the food editor at Triad City Beat newspaper, the Casual Dining columnist in the Greensboro News & Record and tour guide for Taste Carolina Gourmet Food Tours. Miller-Ka was classically trained at Le Cordon Bleu College Of Culinary Arts in Miami and holds degrees in English from East Carolina University. Formerly, she’s been a judge for the James Beard Foundation, featured in Southern Living Magazine & New York Magazine, worked an editorial assistant, news reporter and guest blogger for various publications and outlets in the Southeast. She has worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker.
11 comments:
That glaze on top is the icing on the cake! Love the look of the big blueberries in there, yum!
Oh my! This looks divine!
Ricotta cakes are so moist and delicious. And blueberries and lemons need to get married!
We love blueberries too!! I think they look so pretty in cakes!
Great photos. This looks lucious. I am drooling all over my laptop.
Your cake looks so good. Blueberry and lemon go so great together.
Those big blueberries, that lemon flavor and the icing on the bread all are calling my name.
Blueberry and lemon is my absolute favorite summer flavor combo! I can't wait to try this pound cake!
Just went out to the yard and begged my blueberries to ripen faster so I can make this! Looks awesome!
This pound cake sounds absolutely divine! The berries and ricotta in the pound cake is definitely summer on a plate.
I have some frozen blueberries that are begging to be used - and this pound cake sounds like the perfect way to use them! love that you used ricotta in it - I usually use sour cream, but have to try it now!
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