Lemon Blueberry Ricotta Pound Cake
Lemon Blueberry Ricotta Pound Cake
  • prep: 20 min
  • cook: 1 hr 5 min
  • total: 1 hr 25 min
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  • servings:
  • Summary

    Blueberries and lemon? Ricotta cheese in a pound cake? Yes, please! Sweet and lemony, with a delicate crumb, this cake tastes like summer.

    Ingredients

    • 1 3/4 cups (250 g) all purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
    • 1 cup (8 ounces, 230 g) ricotta cheese, left to stand at room temperature for a few minutes to take the chill off
    • 1 1/2 cups sugar (300 g)
    • 3 large eggs, room temperature
    • 1 teaspoon vanilla extract
    • 1 tablespoon lemon zest
    • 1 1/2 cups (140 g) blueberries

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 10
    • Amount Per Serving
    • Calories: 378 % Daily Value *
    • Total Fat: 17 g 26.67%
    • Saturated Fat: 11 g 53.51%
    • Trans Fat: 1 g %
    • Cholesterol: 49 mg 16.43%
    • Sodium: 252 mg 10.49%
    • Calcium: 81 mg 8.09%
    • Potassium: 73 mg 2.08%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 6.64%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 52 g %
    • Dietary Fiber: 1 g 4.75%
    • Sugar: 33 g
    • Protein: 5 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 10.97%
    • Vitamin C 4.88%
    • Vitamin D 0.62%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs2
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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