At last the summer is here! It was quite hot and sunny today but I don’t mind. In fact, I was eagerly waiting for the bright, sunny days. We had enough of dull and gloomy days for the last couple of weeks! I love this time of the year when the berries are in season and the farmers’ markets are summer fruits galore. Now is the time for having fresh vegetables, salads and fresh fruits. But what you do when you have a big stash of blueberries in your fridge and you have used it in pretty much every recipe you know? Bake a blueberry ricotta pound cake!
Blueberry ricotta pound cake is rich, moist with a subtle lemon flavor and speckled with blueberries! The ricotta cheese makes the cake even more moist, silky and rich while adding a sweet taste to the cake. The recipe is quite simple and easy to put together if you are planning to bake for a potluck or summer party. It comes out perfect and is a winner in any party. Must try recipe this summer!
Tips:
Make sure to use eggs and butter at room temperature. This makes the cake fluffy and moist. The batter in this recipe is quite thick and that is what it should be. So do not add any milk or liquid to the batter. If you want, you may dust the blueberries with some flour before folding in the batter. That way the berries will not sink in the bottom of the cake. If you do not have ricotta cheese then you may use homemade paneer or chennna. Blend it in a blender before using it in the recipe.
Other baking recipes you may try!
The recipe is adapted from Eatingwell.
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BLUEBERRY RICOTTA POUND CAKE
- YIELD: 1 loaf
- PREP: 15 mins
- COOK: 60 mins
- READY IN: 1 hr 45 mins
The cake is rich, moist with a subtle lemon flavor and speckled with blueberries. Great for summer entertaining!
INGREDIENTS
- 1 1/2 cups all purpose flour
- 2 teapsoons baking powder
- 1/4 teapsoon salt
- 5 tablespoons unsalted butter at room temperature
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 3/4 cup ricotta cheese see tips
- 1 large lemon zest
- 2 tablespoons lemon juice freshly squeezed
- 1 teapsoon vanilla extract
- 2 cups blueberries washed and dried
- 2 tablespoons confectioner’s sugar for the glaze
- 1 teapsoon lemon juice for the glaze
INSTRUCTIONS
-
- Preheat the oven to 350F and grease and line the bottom of a 9×5 loaf tin.
- In a mixing bowl sift together the flour,salt and baking powder and set aside.
- In another large bowl beat with an electric mixture the softened butter and sugar at medium speed until creamy. Add one egg at a time until fully incorporated. Reduce the speed of the electric mixture and add the ricotta cheese,lemon zest, lemon juice and vanilla extract. Mix well. The batter may look curdled but that is ok.
- Add the flour and mix well at a low speed just until all combined. Add the blueberries and gently fold in the batter.
- Transfer to the prepared tin and bake for 55-60 minutes or util a skewer inserted in the center of the cake comes out clean. Cool on a wire rack for 10 minutes and then loosen the edges to invert the cake on the cooling rack. Cool completely.
- In a small bowl add the confectioners sugar and lemon juice and whisk well. Brush the glaze on top of the cake.
- Enjoy with your cup of coffee or tea or as a dessert after a meal.
Don’t you just love this time of year Sonali. The markets are bursting with freshly picked berries and tomato season is right around the corner. I can’t wait!
I love the combination of flavors in your Blueberry Ricotta Pund Cake. The splashes of lemon are just perfect. Your pictures are so tempting, lol…I wish I had a slice right now! Thank you so much for sharing, Sonali…I’ll be pinning:)
Thanks Louise! I wish I could share some with you 🙂 Yes I love this time of the year.