The ricotta in this pound cake keeps it super moist – the blueberries make it super delicious.
1¾ cups (425 mL) all purpose flour
2 tsp (10 mL) baking powder
½ tsp (2 mL) salt
¾ cup (175 mL) unsalted butter
1 cup (250 mL) ricotta cheese
1½ cups (375 mL) sugar
3 large eggs
1 tsp (5 mL) pure vanilla extract
1 Tbsp (15 mL) lemon zest
1 cup (250 mL) blueberries
Preheat oven to 325°F (160°C). Grease a 9″x5″x3″ loaf pan.
In a bowl, whisk together the flour, baking powder and salt.
Using an electric mixer cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. Cream in the eggs one at a time. Mix in the lemon zest and vanilla extract.
Stir in the dry ingredients in 2 additions, until just mixed. Fold in the blueberries.
Pour the batter into the prepared loaf pan, smoothing out the top with a spatula. Bake for 65 to 75 minutes, or until a tester comes out clean.
Allow to cool for 15 minutes in the pan then gently remove the cake from the pan and let cool completely on a wire rack. Let cool completely before slicing.
Yield: Serves 10 to 12.