Blueberry Ricotta Pound Cake with Cream Cheese Icing
Celebrate blueberry season with this rich, fluffy, and moist Blueberry Ricotta Pound Cake! The sweet cream cheese icing on top elevates every bite and gives this brunch and dessert-worthy cake an extra pop of tang.
Servings: 10 Slices
Calories: 416kcal
Ingredients
Blueberry Ricotta Pound Cake
- 1 ⅔ Cups All-Purpose Flour
- 1 Tablespoon Baking Powder
- 1 teaspoon Sea Salt
- 1 ⅔ Cups Whole Milk Ricotta
- ¾ Cup Unsalted Butter softened
- 1 ½ Cups Granulated Sugar
- 1 Lemon's worth of zest
- 3 Eggs large
- 2 teaspoon Vanilla Extract
- 1 Tablespoon All-Purpose Flour for tossing with blueberries
- 1½ Cups Blueberries
Bluebrrry Cream Cheese Icing
- 3 Tablespoons Cream Cheese softened, ideally microwaved for 10 seconds for easy mixing
- 1 Tablespoon Whole Milk
- ¼ Cup Blueberries Mashed
- 1 teaspoon Vanilla Bean Paste or vanilla extract
- 1 ½ Cup Powdered Sugar Sifted
Instructions
Baking the Blueberry Ricotta Pound Cake
- Preheat your oven to 350°F and grease your 9x5 loaf pan. Then, line your loaf pan with a long strip of parchment to make it easy to remove after baking.
- Add flour, baking powder, and salt into a medium bowl and whisk until all ingredients are combined. Set aside.1 ⅔ Cups All-Purpose Flour , 1 Tablespoon Baking Powder, 1 teaspoon Sea Salt
- In a separate bowl, whisk the ricotta vigorously until completely smooth - this should take about one full minute.1 ⅔ Cups Whole Milk Ricotta
- Place the butter, sugar and lemon zest into the bowl of your mixer and beat on medium speed for 3 minutes. Then, add the vanilla and eggs one at a time stopping between each addition to scrape down the sides of the bowl.¾ Cup Unsalted Butter, 1 ½ Cups Granulated Sugar , 1 Lemon's worth of zest, 3 Eggs, 2 teaspoon Vanilla Extract
- Add the ricotta and mix until combined. Then add the dry ingredients and mix until everything looks homogenous.
- Toss blueberries in 2 Tablespoons of flour. This ensures that they don't sink to the bottom of the pound cake while baking and fold them gently into the batter.1 Tablespoon All-Purpose Flour , 1½ Cups Blueberries
- Scoop the mixture into your 9 x 5 greased loaf pan and smooth out the top with an offset spatula or a spoon. Then, bake until the center of your loaf reaches 200° F on your thermometer before removing it from the oven. This should take about 65 to 75 minutes at minimum. Unfortunately, the toothpick test is not the best way to ensure that this pound cake is fully baked - checking for doneness with a thermometer will ensure you have a perfect bake!
- Allow your pound cake to cool in the pan for 15 minutes before removing and placing it on a cooling rack to cool completely.
Blueberry Cream Cheese Icing
- Whisk the soft, microwaved cream cheese, mashed blueberries, milk and vanilla bean paste together until homogenous. At first, the mixture will have a difficult time coming together! Keep whisking vigorously until the mixture is smooth before moving on.3 Tablespoons Cream Cheese , 1 Tablespoon Whole Milk , ¼ Cup Blueberries, 1 teaspoon Vanilla Bean Paste
- Add sifted powdered sugar and whisk until smooth. If you would like to thicken your icing, add another few tablespoons of powdered sugar - alternatively, if you prefer an even thinner icing, you could add some additional mashed blueberries!1 ½ Cup Powdered Sugar
- Pour the blueberry cream cheese icing on top of the pound cake and enjoy!
Video
Notes
Frequently asked questions
- Can you bake pound cake in a bundt pan? A 9x5 pan is best for even heat distribution. If all you have is a bundt pan, just make sure to grease it really well and double the recipe as bundt pans are typically much larger.
- Should I use fresh or frozen blueberries? Both fresh and frozen blueberries will work in this pound cake recipe! Just make sure the frozen blueberries are thawed and patted dry first, then toss them in flour before mixing them into the batter.
- How do I keep the blueberries from sinking to the bottom of the cake? The best way to prevent the berries from sinking to the bottom of the pound cake is to toss them in a tablespoon of flour before folding them into the batter.
- What berries can I use in pound cake? Raspberries, strawberries, blackberries, cherries, or any other berry you love will work in this recipe.
Nutrition
Calories: 416kcal | Carbohydrates: 50g | Protein: 9g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 416mg | Potassium: 120mg | Fiber: 1g | Sugar: 32g | Vitamin A: 688IU | Vitamin C: 1mg | Calcium: 172mg | Iron: 2mg
