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Blueberry Loaf Recipe

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Get ready for a rich, tender Blueberry Ricotta Pound Cake baked in a 9×5 loaf pan and topped with a Cherry Cream Cheese icing!

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Traditionally, pound cakes were made using a pound of flour, a pound of butter, a pound of eggs, and a pound of sugar!

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They’ve been known for being quite rich and rather dense, and tend to be baked into a loaf pan as pictured below, or even into bundt cake molds.

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To prevent the blueberries from sinking to the bottom of the pound cake, simply toss the berries in a tablespoon of flour before incorporating into the batter.

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The ricotta in this recipe helps to allow our pound cake to remain tender and gives us an incredibly moist crumb.

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Once you've prepared your batter, bake until the center of your loaf reaches 200° F on your thermometer before removing from the oven.

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Finally, once cooled, pour the blueberry cream cheese icing on top of the pound cake and enjoy!

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Freshly baked pound cake will last at room temperature for about 2-3 days! It will last for one full week if properly stored and wrapped in an air-tight container in the fridge.

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Get the entire recipe by clicking the link below!