Blueberry Lemon Ricotta Pound Cake
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This Blueberry Lemon Ricotta Pound Cake is moist, buttery, tangy-sweet, and delicious. This cake is similar to an Italian lemon ricotta cake, with blueberries and a fresh lemony glaze. Ricotta is a key ingredient because it adds richness and moisture, while lemon and blueberries bring a bright flavor.
This cake is easy to make and has a delicious lemony and blueberry flavor throughout and can be enjoyed as a breakfast cake with coffee, afternoon tea, or milk, or enjoyed as a sweet treat for dessert. Y’all are going to love this delicious cake!
📄 What is lemon ricotta cake?
A lemon ricotta cake is an Italian cake recipe that originated in Sicily and is made with ricotta cheese and fresh lemon. It is often called a Ricotta torta or an Italian-style lemon ricotta cake. This lemon cake is also called gâteau au citron et à la ricotta or gâteau italien à la ricotta. In our recipe, we added blueberries for a juicy blueberry flavor and a lemon glaze on top, making it a tasty loaf cake.
🍰 Ingredients & Substitutions
This Italian Pound Cake uses simple ingredients that make one delicious dessert. Here are the ingredients you need, along with some substitute recommendations.
- Ricotta Cheese. We recommend using whole milk and full-fat ricotta cheese for a creamy, moist texture with a hint of sweetness. Sour cream is an excellent substitute if you don’t have any ricotta on hand, but remember, this recipe is all about the ricotta 😉
- Room Temperature Eggs. For best results, make sure your eggs are at room temp.
- Cane Sugar. You could also substitute with castor or raw sugar.
- Lemon Juice & Lemon Zest. For best results, use fresh lemon juice for that fresh flavor.
- Vanilla Extract. Only a tiny amount is added to round the flavors in this cake.
- Unsalted Butter. You will want to use melted butter for this moist cake. If you use salted butter, add 1/4 tsp salt instead of 1/2 tsp.
- Whole Milk. Whole milk makes this cake rich and fluffy when added with whole milk ricotta. You could also substitute with regular, 2% milk.
- All-Purpose Flour. We use regular flour for this cake, but you could substitute it with cake flour.
- Baking Powder. We only use baking powder in this recipe, as there is no need to add baking soda.
- Salt. Only use a small amount to balance the flavors.
- Fresh or Frozen Blueberries. Using juicy blueberries in this recipe adds a nice compliment to the lemon and ricotta flavors.
🍋 Lemon Glaze Ingredients
To make the simple lemon glaze, you will need 1 extra ingredient than what the cake calls for.
- Lemon Juice. Make sure to use fresh lemon juice for the fresh, bright flavor.
- Whole Milk. You could also substitute with regular, 2% milk.
- Salted Butter. We use salted melted butter for the glaze. If you only have unsalted butter, add 1/4 tsp of salt.
- Powdered Sugar. Add a nice sweetness to this delicious lemon glaze.
🥣 Instructions
- Preheat Oven & Prepare Baking Pan. Preheat the oven to 350 degrees F, grease a 9×5 inch loaf pan or a bundt cake pan, and add 1 tbsp of flour. Tap the pan around, allowing the flour to coat on top of the grease. Or you could use parchment paper instead of grease. We use unsalted butter when greasing the pan.
- Make Lemon Sugar. Add sugar and lemon zest to a small bowl, and rub them with your fingers. This allows the sugar to absorb the lemon flavor more.
- Whisk Wet Ingredients. Add ricotta cheese, melted butter, milk, lemon sugar, and lemon juice to a medium or large bowl. Whisk to combine, and then whisk in 1 egg at a time.
- Fold in Dry Ingredients. Add all the flour except 1 tbsp, baking powder, and salt to the same bowl and carefully fold the flour mixture with the wet ingredients.
- Fold in Blueberries. Toss blueberries with 1 tbsp flour and add to the cake batter. Carefully fold in with a rubber spatula, then transfer the batter to the prepared loaf pan or bundt pan. Sprinkle 1 tbsp of cane sugar on top of the cake batter.
- Bake. Bake cake until a toothpick comes out almost all clean. Remove from the oven and allow the cake to cool for 30 minutes in the pan.
- Make Lemon Glaze. Add all ingredients for the lemon glaze to a small bowl and whisk together until combined. Set aside until the cake has cooled. Once cooled, transfer the cake to a wire rack.
- Add Glaze to Cooled Cake & Enjoy. Drizzle the lemon glaze on top and cut the cake into individual slices, and enjoy!
🎥 Video Tutorial
Check out my TikTok Video on how I made this yummy cake!
❔ FAQs
Yes. To preserve freshness, we recommend storing leftovers in an airtight container in the fridge for up to 5 days. If the cake feels hard to touch, pop it in the microwave for 5-10 seconds. To enjoy, later on, add leftover slices to a freezer container for up to 2 months.
Ricotta is naturally grainy, but some brands may be coarser than others. We found that draining the excess liquid and whisking the ricotta cheese together before using it in the recipe helped with the grainy texture.
Toss blueberries with some flour before folding them into the cake. This will prevent them from sinking to the bottom when baking the cake.
This Lemon Pound Cake with blueberries and ricotta is moist, buttery, tangy-sweet, and delicious. It’s also easy to make and has a delicious lemony and blueberry flavor throughout and can be enjoyed as a breakfast cake with coffee, tea, or milk or enjoyed as a sweet treat for dessert. We hope you all love our recipe. Enjoy! ♡
Blueberry Lemon Ricotta Pound Cake
- 1 cup cane sugar plus 1 tbsp for adding on to of batter before baking
- ½ cup unsalted butter melted
- ⅓ cup whole milk ricotta cheese
- ½ cup milk
- 2 eggs room temperature
- 2 tbsp lemon zest about 1 large lemon or 2 small
- 3 tbsp fresh lemon juice about 1.5 large lemons or 2 small
- 2 tsps vanilla extract
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup fresh or frozen blueberries
- 1 ½ cup powdered sugar
- 1 tbsp fresh lemon juice
- 1 tbsp milk
- 1 tbsp salted butter room temperature
- Preheat Oven & Prepare Baking Pan. Preheat the oven to 350 degrees F, grease a 9×5 inch loaf pan, and add 1 tbsp of flour. Tap the pan around, allowing the flour to coat on top of the grease. Or you could use parchment paper instead of grease. We use unsalted butter when greasing the pan.
- Make Lemon Sugar. Add sugar and lemon zest to a small bowl, and rub them together with your fingers. This allows the sugar to absorb the lemon flavor more.
- Whisk Wet Ingredients. Add ricotta cheese, melted butter, milk, lemon sugar, and lemon juice to a medium or large bowl. Whisk to combine, and then whisk in each egg, one at a time.
- Fold in Dry Ingredients. Add all the flour except 1 tbsp (reserve it in a small bowl), baking powder, and salt to the same bowl and carefully fold the flour mixture with the wet ingredients.
- Fold in Blueberries. Toss blueberries with 1 tbsp flour and add to the cake batter. Carefully fold in with a rubber spatula, then transfer the batter to the prepared loaf pan. Sprinkle cane sugar on top of the cake batter.
- Bake. Bake cake until a toothpick comes out almost all clean.Remove from the oven and allow the cake to cool for 30 minutes in the pan.
- Make Lemon Glaze. Add all ingredients for the lemon glaze to a small bowl and whisk together until combined. Set aside until the cake has cooled. Once cooled, transfer cake to a wire rack.
- Add Glaze to Cooled Cake. Drizzle the lemon glaze on top and cut the cake into individual slices, & enjoy!
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