Healthier Ricotta Lemon Blueberry Pound Cake

Step 1

Preheat oven to 350℉.

Step 2

Coat a 9X5 inch loaf pan with cooking spray. Line the bottom and up the side with a long piece of parchment paper. There will be some extra at the top. This makes it easier to pull out the loaf when it's done.

Step 3

Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy.

Step 4

Beat in eggs, one at a time, until fully incorporated.

Step 5

Reduce the mixer speed to medium-low and beat in ricotta, lemon zest, 2 Tablespoons lemon juice and vanilla until just combined.

Step 6

Sprinkle flour on top, then evenly sprinkle baking powder and salt over the flour. With the mixer on low speed, beat until almost combined. Add floured blueberries and gently fold them into the batter. Transfer to the prepared pan.

Step 7

Bake the cake until starting to brown around the edges and a tester inserted in the center comes out clean, about 1 hour.

Step 8

Let the cake cool in the pan on a wire rack for at least 20 minutes. Run a knife around the short edge of the pan to loosen the cake. Pull up on the extra parchment paper to lift the loaf onto the rack. Remove the parchment paper and let cool completely.

Step 9

In a small bowl add the confectioners' sugar and whisk in the remaining 1 teaspoon lemon juice until smooth. Brush the glaze onto the cake.