Blueberry-Lemon Ricotta Pound Cake

Rating: 4.37 stars
35 Ratings
  • 5 star values: 20
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

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.

Stacy Fraser
Source: EatingWell Magazine, May/June 2016

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Recipe Summary

total:
4 hrs
Servings:
8
Nutrition Profile:
High Fiber
Nut-Free
Soy-Free
Healthy Pregnancy
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper.

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  • 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.

Tips

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.

Nutrition Facts

Serving Size: one 1-inch-thick slice
Per Serving:
303 calories; protein 8.4g 17% DV; carbohydrates 44.9g 15% DV; dietary fiber 3.3g 13% DV; sugars 24.8g; fat 11g 17% DV; saturated fat 6.3g 32% DV; cholesterol 96mg 32% DV; vitamin a iu 433.3IU 9% DV; vitamin c 7.3mg 12% DV; folate 15.4mcg 4% DV; calcium 148.3mg 15% DV; iron 3.7mg 21% DV; magnesium 9mg 3% DV; potassium 124mg 4% DV; sodium 318.6mg 13% DV; thiaminmg 3% DV; added sugar 21g.
Exchanges:

1 starch, 1 1/2 other carbohydrate, 1/2 fruit, 1/2 medium-fat meat, 1 1/2 fat

Reviews (32)

Read More Reviews
35 Ratings
  • 5 star values: 20
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
laineyhf
Rating: 5 stars
08/10/2016
Looks delicious I will bake this weekend. To 'fluffy' - click the 'print' button and you get an ad free page to print! Read More
EatingWell User
Rating: 4 stars
05/07/2016
yuuum! absolutely delicious! I can't stop eating it! Pros: easy to make Cons: none Read More
Lizette Carter
Rating: 5 stars
08/30/2016
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. Read More
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Darell R Harrison
Rating: 5 stars
10/28/2017
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 Read More
Marina
Rating: 5 stars
10/08/2018
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. Read More
EatingWell User
Rating: 5 stars
07/12/2016
Easy and Delicious This reminds me of something I would pay 5 a slice for at Star Bucks. It is rich with Lemon flavor moist from the Ricotta Cheese and lots a Blueberries in every bite. It is one of the best loaf pan cakes I have ever made! I didn't even bother making the glaze. It's so good it doesn't need it! BTW I did not use wheat flour I used white. I don't know how healthy it is but it sure does taste great! Read More
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EatingWell User
Rating: 5 stars
06/12/2016
Great taste and texture! This cake turned out great and is very tasty! It's like something you would get in a coffee shop. Pros: easy to make one bowl cleanup no fancy ingredients Read More
Jealith
Rating: 4 stars
08/06/2016
Very good! I did one thing that might help with those who had the wet blue cake problem lol. I always dredge my berries in flour before adding them to my batter. Especially if they are really juicy. I do the same with frozen berries too. Then fold them in gently. The little bit of extra flour takes care of the extra moisture from the berries. I also make a similar cake with sour cream instead of ricotta cheese. Read More
scrubio@gmail.com
Rating: 5 stars
04/22/2019
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. Read More
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