The ricotta in this pound cake keeps it super moist - the blueberries make it super delicious.<br /><br />INGREDIENTS:<br />1¾ cups (425 mL) all purpose flour<br />2 tsp (10 mL) baking powder<br />½ tsp (2 mL) salt<br />¾ cup (175 mL) unsalted butter<br />1 cup (250 mL) ricotta cheese<br />1½ cups (375 mL) sugar<br />3 large eggs<br />1 tsp (5 mL) pure vanilla extract<br />1 Tbsp (15 mL) lemon zest<br />1 cup (250 mL) blueberries<br /><br />METHOD:<br /><br />Preheat oven to 325°F (160°C). Grease a 9"x5"x3" loaf pan.<br />In a bowl, whisk together the flour, baking powder and salt.<br /><br />Using an electric mixer cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. Cream in the eggs one at a time. Mix in the lemon zest and vanilla extract.<br /><br />Stir in the dry ingredients in 2 additions, until just mixed. Fold in the blueberries.<br />Pour the batter into the prepared loaf pan, smoothing out the top with a spatula. Bake for 65 to 75 minutes, or until a tester comes out clean.<br /><br />Allow to cool for 15 minutes in the pan then gently remove the cake from the pan and let cool completely on a wire rack. Let cool completely before slicing.<br />Yield: Serves 10 to 12.
