Blueberry Ricotta Pound Cake with Cream Cheese Icing
Serves 1020 mins prep65 mins cook
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.
0 servings
What you need
tbsp baking powder
tsp salt
cup unsalted butter
cup granulated sugar
tsp vanilla extract
cup blueberry
tbsp cream cheese
tbsp full fat milk
cup powdered sugar
Instructions
Baking the Blueberry Ricotta Pound Cake 1 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. 2 Add flour, baking powder, and salt into a medium bowl and whisk until all ingredients are combined. Set aside. 28 In a separate bowl, whisk the ricotta vigorously until completely smooth - this should take about one full minute. 29 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. 11 Add the ricotta and mix until combined. Then add the dry ingredients and mix until everything looks homogenous. 27 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. 26 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! 20 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 22 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. 23 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! 24 Pour the blueberry cream cheese icing on top of the pound cake and enjoy!View original recipe