Lemon Blueberry Ricotta Pound Cake
Alicia Calvo, MPH, RDN, CDCES, CEDRD
This pound cake is loaded with blueberries and the ricotta cheese adds some protein. It’s perfect to serve at a Sunday brunch, with breakfast, or as a snack with a cup a tea. And it only takes one bowl to make!
Yield: 12-16 scones
Ingredients:
¾ cup granulated sugar
5 tablespoons unsalted butter, at room temperature
3 large eggs, at room temperature
¾ cup part-skim ricotta cheese
2 tablespoons lemon zest
2 tablespoons lemon juice plus 1 teaspoon, divided
1 teaspoon vanilla extract
1 ½ cups white whole-wheat flour
2 teaspoons baking powder
½ teaspoon salt
2 cups fresh blueberries
2 tablespoons packed confectioners’ sugar
Instructions:
Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper.
Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low and beat in ricotta, lemon zest, 2 tablespoons lemon juice and vanilla until just combined. 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 blueberries and gently fold into the batter. Transfer to the prepared pan.
Bake the cake until starting to brown around the edges and a tester inserted in the center comes out clean, about 1 hour. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edge to loosen the cake, then invert it onto the rack. Carefully turn it right-side up. Let cool completely.
Clean the bowl, add confectioners' sugar and whisk in the remaining 1 teaspoon lemon juice until smooth. Brush the glaze on the cake.
Nutrition Facts:
Serving Size: 1 inch thick slice
Calories: 300
Total Fat: 25 g
Total Carbohydrate: 45 g
Dietary Fiber: 3 g
Protein: 8.4 g
Equivalents: 1 ½ starch, 1 fruit, 1 medium fat protein, 1fat