Yellow Ricotta Roller

Lemon Blueberry Ricotta Pound Cake


  • 250g plain flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 170g unsalted butter
  • 230g ricotta cheese
  • 300g granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • zest of 2 lemons
  • 140g blueberries

All ingredients should be at room temperature for best results. Make sure you baking powder is fresh too


  1. Preheat the oven to 160 degrees C. Grease a 9-5 inch loaf tin with butter
  2. Whisk together the sieved flour, baking powder and salt
  3. Using an electric mixer, beat the butter, ricotta cheese and sugar together on high speed for about 3 minutes until pale and fluffy
  4. Add the eggs, one at a time, mixing well between each addition. Mix in the lemon zest and vanilla extract (the batter may look curdled at this stage, it isn’t curdled, just looks that way)
  5. Stir in the dry ingredients in 3 or 4 additions, until just incorporated. Do not over mix
  6. Stir in the blueberries
  7. Pour the batter into the prepared loaf tin, smoothing out the top with a rubber spatula
  8. Place on a baking sheet in the middle of the oven (this helps to moderate the temperature at the bottom of the pan) and bake for 65-75 minutes. For the last 10 minutes of baking, place a sheet on top of the cake to keep it from browning too much
  9. Remove from the oven and leave to cool in the pan for 15 minutes. Run a palette knife around the edges of the cake to make sure its come away from the pan. Gently remove the cake from the pan and let cool completely on a wire rack. Let it cool completely before cutting






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Love J

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