Blueberry lemon ricotta cheese pound cake




  • 1 3/4 cups all purpose flour + 1 tbs to toss blueberries 
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 cup ricotta cheese
  • 1 1/4 cups sugar
  • 3 large eggs room temperature 
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 cup (5 ounces)blueberries, washed and dried
  • 2 tbs freshly squeezed lemon juice 

for the lemon glaze:

  • 1 tablespoon of freshly squeezed lemon juice 
  • 1 1/4 cup of powdered sugar 
  • 1 tsp lemon zest


  1. Preheat oven to 325F.
  2. Spray  a loaf pan (9×5 inches) with non stick spray or use parchment paper and set aside.
  3. In a bowl, combine 1 3/4 cups of flour, salt, and baking powder and set aside.
  4. In another bowl with an electric mixer, cream together room temperature butter, sugar, and  ricotta until light and smooth
  5. Beat in eggs one at the time.
  6. Add lemon zest and vanilla. At this point the mixture should be lumpy 
  7. combine the dry with the wet ingredients. 
  8. In a nother small bowl toss blueberries with the 1 tbs of flour
  9. Fold in blueberries.
  10. Spread the batter in the loaf pan and with a spatula smooth the top of the batter.
  11. Bake in the middle rack of the preheated oven for 60-70 minutes or insert a tooth pick and it comes out clean.
  12. It is really important to let cool first and then cut.
  13. To do the glaze, mix all glaze ingredients together unti smooth and shiny and then spread the glaze on top of the cake.
  14. Enjoy!!