Blueberry-Lemon Ricotta Pound Cake | Nik Snacks ~ Nik Snacks

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On 6:00 AM by Nikki @ NikSnacks in , , , , ,    11 comments
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:
Summertime Pies:
Sweet Summertime Cakes and Cupcakes:
No Bake Treats:
Baked Desserts:

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.


Hezzi-D said...

That glaze on top is the icing on the cake! Love the look of the big blueberries in there, yum!

Julie Pollitt said...

Oh my! This looks divine!

Karen said...

Ricotta cakes are so moist and delicious. And blueberries and lemons need to get married!

Angie - Big Bears Wife said...

We love blueberries too!! I think they look so pretty in cakes!

A Day in the Life on the Farm said...

Great photos. This looks lucious. I am drooling all over my laptop.

Cindy Kerschner said...

Your cake looks so good. Blueberry and lemon go so great together.

Lisa said...

Those big blueberries, that lemon flavor and the icing on the bread all are calling my name.

Jessica Formicola said...

Blueberry and lemon is my absolute favorite summer flavor combo! I can't wait to try this pound cake!

Jolene said...

Just went out to the yard and begged my blueberries to ripen faster so I can make this! Looks awesome!

Chris said...

This pound cake sounds absolutely divine! The berries and ricotta in the pound cake is definitely summer on a plate.

LoveandConfections said...

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!