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ricotta pound cake with lemon and blueberries

www.allrecipes.com
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Prep Time: 20 minutes

Cook Time: 50 minutes

Total: 85 minutes

Servings: 12

Cost: $4.60 /serving

Ingredients

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Instructions

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Step 1

Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.

Step 2

Combine sweetener, butter, and 1 egg in a large bowl. Beat with an electric mixer until light and fluffy. Add ricotta cheese, lemon zest, and vanilla extract; mix until well combined.

Step 3

Whisk almond flour and baking powder together in a separate bowl until well combined.

Step 4

Alternate adding almond flour mixture and remaining 3 eggs, one at a time, to the batter, mixing well after each addition. Gently fold in blueberries and pour batter into the prepared pan.

Step 5

Bake in the preheated oven until a toothpick inserted in the center comes out clean and the center is fully baked; about 50 minutes. Cool in the pan for 15 minutes before inverting the cake onto a wire rack to cool completely.

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