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Blueberry-Lemon Ricotta Pound Cake
Blueberry-Lemon Ricotta Pound Cake
19 Reviews
From: EatingWell Magazine, May/June 2016
This healthy pound cake recipe isn't just delicious—it also only requires one bowl to make. For the best cake texture, be sure to beat the sugar and butter together long enough in Step 2 to look creamy—the time it takes to get there varies according to the type of electric mixer you have. Serve with brunch or alongside a cup of coffee in the afternoon.
- By: Stacy Fraser EatingWell Recipe Contributor
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- ¾ cup granulated sugar
- 5 tablespoons unsalted butter, at room temperature
- 3 large eggs, at room temperature (see Tip)
- ¾ cup part-skim ricotta cheese
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice plus 1 teaspoon, divided
- 1 teaspoon vanilla extract
- 1½ cups white whole-wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh blueberries
- 2 tablespoons packed confectioners’ sugar
Preparation
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Active
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Ready In
- Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper.
- Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low and beat in ricotta, lemon zest, 2 tablespoons lemon juice and vanilla until just combined. Sprinkle flour on top, then evenly sprinkle baking powder and salt over the flour. With the mixer on low speed, beat until almost combined. Add blueberries and gently fold into the batter. Transfer to the prepared pan.
- Bake the cake until starting 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. Run a knife around the edge to loosen the cake, then invert it onto the rack. Carefully turn it right-side up. Let cool completely.
- Clean the bowl, add confectioners' sugar and whisk in the remaining 1 teaspoon lemon juice until smooth. Brush the glaze on the cake.
- Make Ahead Tip: Wrap cooled cake airtight and store at room temperature for up to 1 day; glaze shortly before serving.
- Room-temperature eggs make cakes fluffier. Here's a quick trick—place them (in the shell) in a bowl of lukewarm water for about 5 minutes.
- Serving size: one 1-inch-thick slice
- Per serving: 303 calories; 11 g fat(6 g sat); 3 g fiber; 45 g carbohydrates; 8 g protein; 15 mcg folate; 96 mg cholesterol; 25 g sugars; 21 g added sugars; 433 IU vitamin A; 7 mg vitamin C; 148 mg calcium; 4 mg iron; 319 mg sodium; 124 mg potassium
- Nutrition Bonus: Iron (22% daily value)
- Carbohydrate Servings: 3
- Exchanges: 1 starch, 1½ other carbohydrate, ½ fruit, ½ medium-fat meat, 1½ fat
Reviews 19
April 21, 2019
By: scrubio
This was a huge hit. Based on comments here (thank you!), I made a few modifications. I used 1-1/2 cups of blueberries and coated them with flour first. I used 1T of lemon zest instead of 2. I used the flour I already had in the house (white unbleached organic). Everything had the perfect amount of sweet and tart, and the blueberries were perfect.
October 08, 2018
By: Marina
Used a cake pan & baked for only 40 minutes instead of what this called for and still turned out perfect. Only complaint is that when I tried to take it out of the pan it fell apart. I recommend leaving it in the pan/dish to cool before cutting/moving. Turned out really tasty though. I did follow the tip to bring eggs to room temperature and the cake is very fluffy and pleasant so I think it worked.
February 26, 2018
By: sandy
First time I made it as the recipe said, and was awesome!
Second time I only had half amount of blueberries available so I added a banana with the blueberries.
Awesome! Super moist and very tasty!
February 10, 2018
By: chefliz
I find it hard to believe that no one thought there were too many blueberries in this recipe. I will be putting only one cup in next time - if I even make it again.
October 28, 2017
By: Darell R Harrison
Im gonna tweak this recipe into a keto recipe. No sugar and very low carb using erythritol as my sweet source and maybe almond flour or coconut flour
October 19, 2017
By: voraciousgirl
I used white flour, full fat ricotta & added 1 cup of shredded zucchini. It was very good but a bit dense. Next time, I would double the glaze/add extra lemon.
August 16, 2017
By: P.Doodler
Too moist, too lemony, and not nearly sweet enough. The ricotta's a nice addition that I'd try again, but as a whole the cake was just a disappointment. The flavor and texture are just all over the place.
January 29, 2017
By: Sherri Nowell
I thought the cake was delicious, i did not have the blue cake issue at all...I am going to try this recipe as muffins next time. Thank you
August 30, 2016
By: Lizette Carter
This recipe came out great! Very easy to make and it was delicious! I followed the recipe with the exception of using the eggs at room temperature. That is a trick I will have to try next time.
