Blueberry-Lemon Ricotta Pound Cake - Homemade method

Servings: 10
Rating: 5
Difficulty: easy
Category: dessert
Total: 1.5 hours

Ingredients:

  • 1 1/2 C whole wheat flour
  • 1 t baking powder
  • salt to taste
  • 1/2 lemon zest
  • 1/2 butter, softened
  • 1 C coconut sugar
  • 2 eggs
  • 1 C ricotta cheese
  • 1 T lemon juice
  • 1 t vanilla extract
  • 1 C blueberries

Directions:

  1. Preheat oven to 350. Grease and flour a loaf pan.
  2. Whisk together whole wheat flour, baking powder, baking soda, salt and lemon zest.
  3. Separately, cream butter and cocount sugar until light and fluffy.
  4. Add eggs one at a time. Mix in ricotta, lemon juice and vanilla extract until smooth.
  5. Gradually add dry ingredients, mixing just until combined. Do not over mix.
  6. Gently fold in berries.
  7. Pour batter into prepared loaf pan, smoothing the top.
  8. Bake 55-60 minutes until toothpick comes out clean.
  9. Allow poundcake to cool in the pan for 10 minutes before turning it out to cool completely.

Notes:

Nutrition Facts: