Lemon Blueberry Ricotta Pound Cake | Glen And Friends Cooking

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The ricotta in this pound cake keeps it super moist - the blueberries make it super delicious.

Ingredients:
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

Method:
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.

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