Blueberry Ricotta Pound Cake

Name: Blueberry Ricotta Pound Cake
Prep time: 15 min
Cook time: 1 h
Yield: 10 servings
Ingredients: 2 cups all purpose Flour; 2 teaspoons Baking Powder; 3 Eggs, room temperature; 1 teaspoon Lemon extract (or Vanilla Extract); 2 Tablespoons fresh Lemon juice or to taste; Freshly grated zest of 1 Lemon 2 cups fresh or frozen Blueberries tossed with 1 tablespoon flour; Freshly grated zest of 1 Lemon; 1/2 cup Milk; 3/4 cup Ricotta Cheese; 1/2 teaspoon Salt; 1 1/3 cups Sugar; 1 1/2 cups Confectioner's (Icing) Sugar; 1 stick (8 tablespoons) unsalted Butter, softened to room temperature

Cook: 60 min

Prep: 15 min

Ready: 75 min

Servings: 10 servings

Calories: 450.03

Ingredients

1 2 cups all purpose Flour
2 2 teaspoons Baking Powder
3 3 Eggs, room temperature
4 1 teaspoon Lemon extract (or Vanilla Extract)
5 2 Tablespoons fresh Lemon juice or to taste
6 Freshly grated zest of 1 Lemon 2 cups fresh or frozen Blueberries tossed with 1 tablespoon flour
7 Freshly grated zest of 1 Lemon
8 1/2 cup Milk
9 3/4 cup Ricotta Cheese
10 1/2 teaspoon Salt
11 1 1/3 cups Sugar
12 1 1/2 cups Confectioner's (Icing) Sugar
13 1 stick (8 tablespoons) unsalted Butter, softened to room temperature

Directions

1
Preheat the oven to 350 F. Generously butter a 9 x 13 loaf pan or bundt pan. Set aside.
2
Whisk the flour, baking powder and salt to combine.

Nutrition per serving

450.03 Calories

77.53g Carbs

6.86g Protein

13.58g Fat

Allergens

milk egg fish tree nuts wheat soy

Blueberry Ricotta Pound Cake

Directions

Nutrition per serving

Tags

Allergens