Sweet and lemony, with a delicate crumb, this cake tastes like summer.
Hmmm.Blueberry muffins, maybe?Blueberry pancakes?
This lemon blueberry ricotta pound cake was declared a winner by all who tasted it.
Simply Recipes / Elise Bauer
It also freezes well: wrap in foil, then place in a freezer bag.
Freeze for up to three months, and thaw on the counter before serving.
Make sureyour baking powder is fresh!
Simply Recipes / Elise Bauer
Baking powder older than 6 months tends to go flat.
In a medium bowl, vigorously whisk together the flour, baking powder and salt.
Add the eggs one at a time, mixing on medium speed for one minute after each addition.
Elise Bauer
Mix in the lemon zest and vanilla extract.
Don’t worry if the batter looks a little curdled at this point.
It isn’t curdled; it just looks that way.
Elise Bauer
Do not over mix.
Stir in the blueberries.
Smooth out the top with a rubber spatula.
Elise Bauer
Place on a baking sheet on the middle oven rack of the oven.
(This will help moderate the temperature at the bottom of the pan.)
Remove from oven and let cool for 15 minutes in the pan.
Elise Bauer
Gently remove the cake from the pan and let cool completely on a wire rack before slicing.
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
