Blueberry-Lemon Ricotta Pound Cake

Too dry and has gritty texture. Will not make again.

Overall pretty good. I followed recipe exactly as written. I've never used white whole wheat flour before so I was thrown off by the appearance of the flour. I was expecting white flour. I used King Arthur brand white whole wheat flour which is all I could find. The flour is tan in appearance and made my pound cake look browner than what's pictured above. I checked my cake 50 minutes in to cooking time and it was a little over done and on the dry side. I wished I would have checked it at 45 minutes. I quadrupled the lemon drizzle recipe in hopes it would help make the cake moist and it did after putting it in a sealed container and letting it sit a while. I did not have issues with my fresh blueberries sinking to the bottom like others have stated. I clean my berries by rinsing them and then tossing them around in a tall stainless steal bowl with a small scoop of sugar, swirling them around to scrub off the wax coating you see on the berries (I also do this for grapes). I rinsed them off and set to the side. When I was about ready to put the blueberries in the batter I tossed them in some additional flour in a bowl, then put them in a hand strainer and shook off the excess flour and gently folded them in the batter. My blueberries were throughout the cake and didn't sink. My husband loved it! I'm on the fence. The taste is good but something about the texture of the cake which seemed a little gritty. I think it's the flour that I'm not used too. I don't see this as being healthy though. I make a Bundt pan blueberry pound cake that uses regular flour and vanilla pudding mix with powdered sugar sprinkled on top that tastes soooo much better so I will go back to my original recipe. I'll just have to watch my portions ;) Still have to watch portions with this one. I doubt that I'll make this again. But hey.....you don't know till ya try, right? This just wasn't for me unfortunately.

has anyone tried this recipe with gluten-free flour (King Arthur GF measure-for-measure, for example)? I have celiac so I can't use whole wheat or AP flour, etc. Thanks! (Provided a rating because I had to, to submit my question; based it on what I hope my rating will be after I try this :)

i havent made it yet but am looking forward to it and tweaking it to be sugar free and lower carb...i may try the whole wheat flour but also king arthurs has some low carb flour or i could do almond/coconut.....diabetes makes you reconsider and reinvent things lol....its close already....i will post to let you all know if it works!

Absolutely loved this pound cake! Besides the healthy fruit, it has a considerable amount of protein in it from the eggs and cheese, so you can feel you're eating a more nutritious dessert.
I used ingredients that I had on hand, so I substituted a couple things. I used cottage cheese instead of ricotta cheese, and pure lemon extract instead of lemon juice and zest. Also, used regular unbleached all-purpose flour. It turned out delicious, very scrumptious!
I then made another version of it, using fresh raspberries, and raspberry extract instead of lemon. This was equally delicious, if not more!
You can be very creative with this basic recipe, adding whatever is your favorite fruit and flavoring to go with it. I didn't put the glaze on top, as I didn't think it needed it, but that's up to you, dependent on how sweet you like it. Enjoy!!

I made this loaf yesterday and found it to be lacking in taste from several perspectives. I agree it could use more flavorings but I think this is due to the white whole wheat flour which detracts from limited additions of things like lemon zest. Perhaps the recipe should use white whole wheat pastry flour which is readily available at Whole Foods. This has too much “bite” from the white whole wheat flour I used. It’s not delicate. As for flavors, Maybe the addition of lemon extract would help.
Also, it’s not consistently moist throughout and oil could be substituted for the butter.

Please if your going to review a recipe you should have made it and ate it. Your review is worthless if all your going to say is "it looks good" or "I'm only give it 4 stars because I haven't tried it yet". To be fair- Wait till after your camping trip and actually ate the cake then leave your review.

LOVE this recipe. Have made it many times, even doubled the batch and froze a loaf. I do use only 1 cup of berries, but that's just a personal preference. Have also added raspberries, either by themselves or with blueberries.

I haven't baked it yet but had to review it to post my question. How well does it freeze? With only two of us, that's a consideration.

For those who had difficulty tracking down white whole wheat flour, King Arthur and Bob's Red Mill offer it. Try the natural/organic foods aisle.

awesome!

So good

This was an easy recipe and very good. Will definitely make it again.

I gave it 4 stars because the recipe is not given with grams. I had to convert it to grams. I do that so if I feel it needs more or less of something I have a base weight. Setting that aside I can say it is very moist and not sweet. I doubled the recipe except for the blueberries because the container I purchased was only 18 oz (3 cups), but if you were to see my results you’d say there wasn’t room for more. I also strained the ricotta and dredged the blueberries in a small amount of flour. One other thing, I used two 8.5 x 4.5 inch loaf pans that worked perfectly since I used less blueberries. I’ll definitely be making this recipe again.

Agree with others’ suggestions to coat blueberries in flour, and reduce the amount of sugar (used 1/4 cup and did not taste any sweetness, will try 1/3 cup next time). Two cups of blueberries may seem like a lot but those are the best part! Buy a good quality ricotta - avoid one containing gums (used as stabilizers) as this made the loaf a bit rubbery in texture. Otherwise can’t wait to try the recipe again.

Great recipe, the only thing I changed was I replaced the ricotta cheese with non-fat plain Greek yogurt, came out perfect, everyone loved it, will make again.

Easy to make and yummy. I think 2 c of blueberries is just right, less would seem skimpy. (I think you need to make sure you measure your pan to be sure it's a 9 x 5 loaf size to avoid baking issues.) I should have added a few more minutes to the baking time only because I used frozen blueberries. I used no-fat ricotta and reduced the sugar to just 1/2 c and it was definitely sweet enough to me. I think people accustomed to sweets would like the recommended 3/4 c, but any more than that would be cloying. I also used whole-wheat pastry flour. This is a recipe I'll make to serve with tea when I have company.

Have made this multiple times over the past few months - the first following the recipe, then making various tweaks - and it never disappoints. The best version included: full-fat ricotta (as fresh as you can get it); zest of an entire lemon (3tbls+); juice from entire lemon (3tbls+); regular flour (haven't found white whole wheat); and using a kitchenaid rather than a hand blender. Twist: try a slice on the griddle if you're having a big Sunday breakfast/brunch. It's fantastic.

Will not disappoint!

This is a great recipe! Turned out perfect. I always read the comments on a recipe to get hints or tips if there’s a common issue/tweak that comes up, but I decided to leave this one per the original recipe as a first pass. (I have no idea why people rate recipes they haven’t -made, yet) Despite many comments saying it wasn’t sweet enough, I don’t agree; it’s plenty sweet enough, unless you’re trying to give yourself diabetes. 2 cups of blueberries is not too much, just don’t beat the out of the batter when folding them in (absolutely make sure you dredge them in flour, first). And it won’t fall apart if you make sure you let the cake rest and set in the tin for at least 20 minutes after it comes out of the oven. I used full-fat ricotta because it was the reason I made the cake in the first place, I was using the ricotta up. What I would do next time is add more lemon juice and rind. Twice as much, at least. And I’d add rind to the glaze, too.

It wasn’t bad...but it wasn’t good either. Unremarkable? I don’t think I’ll be making again. Not sweet enough to be considered pound cake.

I made this recipe exactly as written, except my ricotta cheese was whole milk, and it was delicious!! I loved the flavor and it was perfectly moist - my husband and 3 kids all liked it - which is a rare thing in our house!

Nice! As I think others said it was very moist. I used frozen wild blueberries and think I could cut by half. The bread is very blue even though I held back flour for coating and used them directly from the freezer. Also would like the lemon to shine through a bit more. Good use for the King Arthur White Whole Wheat flour I had on hand.

Made this exactly as written except with all-purpose flour. The blueberries were fresh, plump, and thoroughly dry. Loved it! I wouldn't say it was too soft from too many berries at all. Lightly sweetened, juicy blueberries, and a lovely lemon flavor. Following the directions, I let it cool in the pan (sprayed & floured) for 20 min before flipping it out, and had no problems at all. This would be perfect for breakfast with company in town. Delish!

Made this exactly as written except with all-purpose flour. The blueberries were fresh, plump, and thoroughly dry. Loved it! I wouldn't say it was too soft from too many berries at all. Lightly sweetened, juicy blueberries, and a lovely lemon flavor. Following the directions, I let it cool in the pan (sprayed & floured) for 20 min before flipping it out, and had no problems at all. This would be perfect for breakfast with company in town. Delish!

I made this tonight after work. It was easy and turned out perfectly. I used fresh blueberries and used regular white flour and whole milk ricotta. It’s a gorgeous, rustic cake. I used a big enough sheet of parchment paper that I could use it to pick the cake up out of the pan after the 20 min cooking time. I cook and bake a LOT and am definitely adding this to my recipe box ???? I wish I could share a picture!!

I would give the recipe and instructions a 3.5 out 5. First I put aluminum foil loosely over the top to stop the browning. I was concerned it was on the verge of being over cooked on top. I agree with the other comments that the 2 cups of blueberries was to much and made the bread to wet and hard to set. I would cut back to 1.75 cups of blueberries next time and if still to wet, drop down to 1.5 cups of blueberries. I rinsed my blueberries, dried with a paper towel and coated with flour prior to adding them to the mix. I used regular white baking flour and greased my non-stick bread pan with Crisco. Did not use any parchment paper and had no difficulty getting the bread out of the pan after it cooled. I loved that the bread was mildly sweet. I used a bit extra fresh lemon juice and lemon zest and still would have liked more lemon flavor. However because I made it late at night and found myself without any powdered sugar to make the icing, my plan was to make a lemon sugar syrup to put on the bread in the morning; but I could not wait to taste it. If I had put a lemon topping of the syrup or powdered sugar it may have given it the stronger lemon flavor

I liked it but think I will use less blueberries next time. While I love blueberries, they did make the inside of the cake too moist, even though I dredged them in flour first. Otherwise I love the flavor of it!

This is a fabulously quick recipe and utterly delicious cake! Also lovely with orange zest/juice in place of the lemon and 1cup dark chocolate chips instead of the blueberries. Without glaze this comes to about 205kcal/slice (12 slices per loaf, calculated on Noom).

This is a fabulously quick recipe and utterly delicious cake! Also lovely with orange zest/juice in place of the lemon and 1cup dark chocolate chips instead of the blueberries. Without glaze this comes to about 205kcal/slice (12 slices per loaf, calculated on Noom).

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.

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.

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.

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!

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.

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.

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

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.

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.

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

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.

If I was to make it again would use a little less blueberries otherwise it was good.....

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!

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.

Looks delicious, I will bake this weekend. To 'fluffy' - click the 'print' button and you get an ad free page to print!

Awesome cake...

This turned out great! I even forgot the vanilla but it was still rich and delicious. I had no problem with the blueberries, just gently fold them in or dust them in flour like Jealith suggests. I started to do this step but I didn't (feeling lazy) and it turned out great. Nice definition between cake and berries. Very easy cake.

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.

Flavor is great but the blueberries made the batter blue and too wet. What when wrong?

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!