Blueberry-Lemon Ricotta Pound Cake Looks Fancy But It’s So Easy To Make
Serve it with brunch or for an afternoon sweet treat!
Is there a more refreshing duo than blueberry and lemon? Whether we are talking cakes, bars, ice cream or quick breads, blueberry and lemon deserve a place in the perfect-pairing hall of fame, right next to peanut butter and jelly or chocolate and mint.
And this recipe for blueberry-lemon ricotta pound cake proves that lemon and blueberry are indeed a fruity match made in heaven. Made with butter, sugar, eggs and ricotta cheese, this decadent pound cake is lightened up with the fresh flavors of lemons and blueberries. (Baking hack: If you don’t have ricotta cheese on hand, you can sub in cream cheese, cottage cheese or sour cream.)
Best of all, the whole recipe comes together in one bowl, so prep and clean-up is a breeze! Find the full instructions on Eating Well.
Fun fact: Pound cake got its name because it originally contained a pound each of butter, eggs, flour and sugar, so this bread can benefit from the vibrant and refreshing addition of fruits like fresh citrus and berries.
We also love a pound cake that features the delightful combo of pineapple and banana. This hummingbird pound cake from Kraft has all of the traditional elements of hummingbird cake, but in an easily accessible pound cake recipe. Made with sugar, butter, crushed pineapples and mashed bananas, this Southern-inspired cake is then topped with a cream cheese drizzle.
Or if you miss going on runs to Starbucks, you can make this copycat lemon pound cake recipe at home, which pays homage to Starbucks’ lemon loaf. Made with lemon zest, lemon juice and lemon syrup, this tart but sweet cake will make you forget all about Starbucks’ version.
Find the full recipe for lemon pound cake here on Simply Recipes, and then pour some coffee and enjoy your sweet snack!