Blueberry-Lemon Ricotta Pound Cake

Blueberry-Lemon Ricotta Pound Cake

16 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.

Ingredients 8 servings

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Original recipe yields 8 servings
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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

  • Active

  • Ready In

  1. Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper.
  2. 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.
  3. 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.
  4. 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.

Nutrition information

  • 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 16

October 28, 2017
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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
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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
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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
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By: kcabaz66
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
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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.
August 14, 2016
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By: Nancy
If I was to make it again would use a little less blueberries otherwise it was good.....
August 13, 2016
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By: Rosanne Mount
So delicious! Moist and plenty of blueberries. I went slightly less on the lemon zest but wish that I hadn't. Very good regardless! Thanks for a real winner!
August 13, 2016
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By: Linda Resendes Cestodio
Am only giving it a 4 star because I haven't tried it yet. Made it to take camping with tomorrow, hoping to grill it for breakfast like a blueberry muffin.
August 10, 2016
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By: laineyhf
Looks delicious, I will bake this weekend. To 'fluffy' - click the 'print' button and you get an ad free page to print!
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