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Blueberry -Lemon Ricotta Pound Cake

Kylie Waters



  • ¾ cup sugar

  • 5 Tbspns unsalted butter at room temp

  • 3 Lge eggs at room temp

  • ¾ cup ricotta

  • 2 Tbspns lemon zest

  • 2 Tbspns lemon juice +1 tspn extra

  • 1 tspn vanilla extract

  • 11/2 cups white wholeweat flour

  • 2tspns baking powder

  • ½ tspn salt

  • 2 cups fresh blueberries

  • 2 Tbspns icing sugar


Preheat oven to 170 deg celcius

Grease a loaf tin and line with baking paper

Beat sugar and butter in a large bowl with a mixer on med/high speed until creamy.

Beat in eggs one at a time until incorporated

Reduce mixer speed to med/low and beat in ricotta, lemon zest, 2 Tbspns of lemon juice and vanilla until just combined.

Sprinkle flour, baking powder and salt on top. With the mixer on low beat until almost combined.

Add blueberries, gently fold into batter.

Transfer to loaf tin. Cook for 50mins to an hour when tester inserted comes out clean.

Cool on wire rack for 20mins. Run a knife around edge to loosen cake, then invert onto a rack and cool completely.

In a clean bowl whisk icing sugar with remaining 1 tspn of lemon juice until smooth. Brush the glaze on the cake

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