Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, blueberry & ricotta pound cake. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Blueberry is the common name for flowering plants in the genus Vaccinium, sect. Cyanococcus of the heath family Ericaceae, characterized by bell-shaped or tubular flowers and fruit that is a blue to black "false berry." The name also is used for the edible fruit of these plants. Free for commercial use No attribution required High quality images.
Blueberry & Ricotta Pound Cake is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Blueberry & Ricotta Pound Cake is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have blueberry & ricotta pound cake using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Blueberry & Ricotta Pound Cake:
- Make ready 1 3/4 cups flour
- Make ready 1/4 tsp salt
- Make ready 1/4 tsp baking soda
- Prepare 1/2 tsp baking powder
- Take 1 cup sugar
- Take 1 stick butter
- Get 3/4 cups ricotta cheese
- Prepare 4 eggs
- Prepare 1 tsp vanilla
- Prepare 1 lemon
- Prepare 1 cup blueberries
Blueberries are a versatile and flavorful fruit. If you're baking desserts, grabbing a snack, or prepping a meal, blueberries are a healthy way to help! Blueberry definition is - the edible blue or blackish berry of any of several North American plants (genus Vaccinium) of the heath family; also : a low or tall shrub producing these berries. Blueberry is an indica cannabis strain.
Steps to make Blueberry & Ricotta Pound Cake:
- Combine Butter and sugar until its soft
- Add eggs one by one, vanilla, lemon juice and lemon zest
- In slow speed add 1/3 of the dry ingredients, then half the ricotta, mixing well between each addition, alternating with Ricotta again and ending with the dry ingredients
- With a spatula fold in the blueberries
- Line with parchment paper a loaf pan 8 by 4 inches.
- Pour the batter into the pan. Bake for 50 mins at 350F.
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