Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, lemon blueberry ricotta pound cake. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Lemon Blueberry Ricotta Pound Cake is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Lemon Blueberry Ricotta Pound Cake is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook lemon blueberry ricotta pound cake using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Lemon Blueberry Ricotta Pound Cake:
- Make ready baking powder
- Make ready salt
- Get ricotta cheese
- Prepare sugar
- Make ready eggs
- Get vanilla extract
- Take lemon zest
- Take blueberries
- Get all purpose flour
- Make ready unsalted butter
Instructions to make Lemon Blueberry Ricotta Pound Cake:
- Preheat oven to 325°F (160°C). Prepare a 9x5-inch loaf pan, smearing the inside with butter. In a medium bowl, vigorously whisk together the flour, baking powder and salt.
- Use an electric mixer (you can mix by hand but will get better results if you use an electric mixer) to beat together the butter, ricotta, and sugar, on high speed, for 3 minutes, until pale and fluffy. Add the eggs one at a time, mixing on medium speed for one minute after each addition. Mix in the lemon zest and vanilla extract. Don't worry if the batter looks a little curdled at this point. It isn't curdled, it just looks that way.
- Remove the bowl from the mixer and stir in the dry ingredients in 3 or 4 additions, until just incorporated. Do not over mix. Stir in the blueberries.
- Pour the batter into the prepared loaf pan, smoothing out the top with a rubber spatula. Place on a baking sheet on the middle oven rack of the oven. (This will help moderate the temperature at the bottom of the pan.) Bake for 65 to 75 minutes, or until a toothpick comes out clean. For the last 10 minutes of baking you may want to put a sheet of aluminum foil over the top of the pan to keep it from browning further.
- Remove from oven and let cool for 15 minutes in the pan. Then run a dull knife around the edge of the cake to make sure it is separated from the pan. Gently remove the cake from the pan and let cool completely on a wire rack. Let cook completely before slicing.
So that is going to wrap it up with this special food lemon blueberry ricotta pound cake recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
