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Blueberry-Lemon Ricotta Pound Cake

Stacy Fraser
  • 240 minutes
  • Serves 8

INGREDIENTS

2 cups

Blueberries, fresh

2 tbsp

Lemon, zest

3

Eggs, large

1 tsp

lemon juice plus

2 tsp

Baking powder

2 tbsp

Confectioners' sugar, packed

3/4 cup

Granulated sugar

1/2 tsp

Salt

1 tsp

Vanilla extract

1 1/2 cups

Whole-wheat flour, white

5 tbsp

Butter, unsalted

3/4 cup

Ricotta cheese, part-skim