Pound Cake with Ricotta, Lemon, and Blueberries

A moist and tender cake combines the creamy richness of ricotta with bright lemon zest and juicy blueberries for a delightful treat. Perfect for breakfast or an afternoon snack, it’s simple to make and sure to impress.

Cooking Tips You Should Know

Use room temperature ingredients for a smoother batter and even baking.
Gently fold in the blueberries to prevent them from breaking and turning the batter purple.
Avoid overmixing once the flour is added to keep the crumb tender.

Ingredients 0/8

1 cup granulated erythritol sweetener (such as Swerve®) ½ cup unsalted butter, room temperature 4 large eggs, divided 1 ¼ cups whole milk ricotta cheese 1 tablespoon lemon zest 1 teaspoon pure vanilla extract 2 ½ cups blanched almond flour 2 teaspoons baking powder

Why This Recipe Stands Out

This cake is wonderfully moist and tender thanks to the ricotta, which adds a creamy texture without being heavy. The bright lemon zest and fresh blueberries bring a fresh, fruity contrast that makes every bite feel light and refreshing.

Step 1

Heat your oven to 325°F (165°C) and greasing a Bundt pan or silicone mold so the cake doesn’t stick. In a large bowl, beat together the sweetener, butter, and one egg until the mixture is light and fluffy. Then, stir in the ricotta, lemon zest, and vanilla until everything is well combined.

Step 2

In another bowl, whisk together the almond flour and baking powder. Add this dry mix to the wet ingredients, alternating with the remaining eggs—adding one egg at a time and mixing well after each addition. Once the batter is smooth, gently fold in the blueberries to keep them from breaking up.

Step 3

Pour the batter into your prepared pan and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes before flipping it out onto a wire rack to cool completely. Enjoy!

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By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Perfect Side Pairings

Enjoy slices plain with a dusting of powdered sugar or serve with a dollop of whipped cream or Greek yogurt. It also pairs beautifully with a cup of tea or a fresh berry compote for extra sweetness.

Reheating And Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw at room temperature before serving.

Frequently Asked Questions

Can I use regular sugar instead of erythritol?

Yes, you can substitute granulated sugar for erythritol in equal amounts, but the cake will have more carbs.

What can I use if I don’t have ricotta cheese?

You can replace ricotta with cream cheese or Greek yogurt for a similar texture.

How do I prevent the blueberries from sinking to the bottom?

Gently fold the blueberries into the batter at the end to keep them evenly distributed.

Can I bake this cake in a regular loaf pan instead of a Bundt pan?

Yes, but baking time may vary; start checking for doneness around 40 minutes.

Is there a way to make this recipe dairy-free?

Try using a dairy-free butter substitute and coconut or almond-based ricotta alternative.

How should I store leftovers?

Keep the cake wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Can I freeze this cake?

Yes, wrap it well and freeze for up to 2 months; thaw at room temperature before serving.

Why is the batter thick when using almond flour?

Almond flour absorbs moisture differently than wheat flour, resulting in a denser batter.