Active Time:30 minsAdditional Time:3 hrs 30 minsTotal Time:4 hrsServings:8Yield:8 servingsJump to Nutrition Facts

Active Time:30 minsAdditional Time:3 hrs 30 minsTotal Time:4 hrsServings:8Yield:8 servings

Active Time:30 mins

Active Time:

30 mins

Additional Time:3 hrs 30 mins

Additional Time:

3 hrs 30 mins

Total Time:4 hrs

Total Time:

4 hrs

Servings:8

Servings:

8

Yield:8 servings

Yield:

8 servings

Jump to Nutrition Facts

Cook Mode(Keep screen awake)Ingredients¾cupgranulated sugar5tablespoonsunsalted butter, at room temperature3largeeggs, at room temperature (see Tip)¾cuppart-skim ricotta cheese2tablespoonslemon zest2tablespoonslemon juice plus1teaspoon,divided1teaspoonvanilla extract1½cupswhite whole-wheat flour2teaspoonsbaking powder½teaspoonsalt2cupsfresh blueberries2tablespoonspacked confectioners’ sugar

Cook Mode(Keep screen awake)

Ingredients

¾cupgranulated sugar

5tablespoonsunsalted butter, at room temperature

3largeeggs, at room temperature (see Tip)

¾cuppart-skim ricotta cheese

2tablespoonslemon zest

2tablespoonslemon juice plus1teaspoon,divided

1teaspoonvanilla extract

1½cupswhite whole-wheat flour

2teaspoonsbaking powder

½teaspoonsalt

2cupsfresh blueberries

2tablespoonspacked confectioners’ sugar

Directions

Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low and beat in ricotta, lemon zest, 2 tablespoons lemon juice and vanilla until just combined. Sprinkle flour on top, then evenly sprinkle baking powder and salt over the flour. With the mixer on low speed, beat until almost combined. Add blueberries and gently fold into the batter. Transfer to the prepared pan.

Photography: Morgan Hunt Glaze Food Styling: Emily Nabors Hall

overhead view of brown batter in a mixing bowl with a rubber spatula and a bowl with blueberries

Bake the cake until starting to brown around the edges and a tester inserted in the center comes out clean, about 1 hour. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edge to loosen the cake, then invert it onto the rack. Carefully turn it right-side up. Let cool completely.

overhead view of a loaf pan with pound cake mixture spread out inside of it with parchment paper hanging over the sides

Clean the bowl, add confectioners' sugar and whisk in the remaining 1 teaspoon lemon juice until smooth. Brush the glaze on the cake.

Leigh Beisch

Blueberry-Lemon Ricotta Pound Cake slices on a plate with a glass of tea in the background

To make ahead

Wrap cooled cake airtight and store at room temperature for up to 1 day; glaze shortly before serving.

Tip

Room-temperature eggs make cakes fluffier. Here’s a quick trick–place them (in the shell) in a bowl of lukewarm water for about 5 minutes.

Originally appeared: EatingWell Magazine, May/June 2016; updated February 2023

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Nutrition Facts(per serving)303Calories11gFat45gCarbs8gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.