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Donna R. Luis

Tender Ricotta Blueberry Loaf

A tender, moist blueberry loaf made with creamy ricotta, fresh lemon zest, lemon juice, almond flour, and plenty of blueberries. Enjoy it plain or finish it with a simple lemon icing for a bright, sweet-tart topping.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Cakes
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Lemon Blueberry Pound Cake
  • 1 ¼ cups 250 g granulated sugar
  • ½ cup 113 g unsalted butter, at room temperature
  • 3 eggs at room temperature
  • 1 cup 248 g whole-milk ricotta cheese
  • 1 tablespoon lemon zest
  • 2 ½ tablespoons lemon juice
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon almond extract optional
  • 1 ½ cups 187 g all-purpose flour
  • ½ cup 56 g almond flour; all-purpose flour can be substituted
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups 222 g blueberries, fresh or frozen
  • 1 tablespoon 7 g all-purpose flour, for coating fresh blueberries
Lemon Icing, Optional
  • ⅔ cup 80 g powdered sugar
  • 1 ½ tablespoons lemon juice
  • ¼ teaspoon lemon zest optional
  • Pinch of kosher salt optional

Equipment

  • 9 × 5-inch loaf pan
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Small bowl for blueberries
  • Electric hand mixer
  • Whisk
  • Rubber spatula
  • Wire cooling rack
  • Paper towels
  • Fine-mesh strainer, if draining watery ricotta
  • Measuring cups and spoons
  • Toothpick or cake tester

Method
 

  1. Prepare the Pan: Preheat the oven to 350°F. Butter a 9 × 5-inch loaf pan, then line the bottom and sides with parchment paper.
  2. Mix the Dry Ingredients: Whisk the all-purpose flour, almond flour, baking powder, and salt together in a medium bowl until evenly combined. Set aside.
  3. Prepare Fresh Blueberries: If using fresh blueberries, wash them and pat them dry with paper towels.
    Place them in a bowl, add 1 tablespoon of all-purpose flour, and gently toss until coated. Set aside.
  4. Prepare Frozen Blueberries: If using frozen blueberries, keep them frozen until they are added to the batter. Do not thaw them and do not coat them with flour.
  5. Infuse the Sugar: Place the granulated sugar in a large mixing bowl.
    Add the lemon zest and rub the zest into the sugar with your fingertips until well distributed.
  6. Cream the Butter: Add the room-temperature butter to the lemon sugar and beat with an electric mixer on medium-high speed for about 3 minutes, until the mixture becomes light and fluffy.
  7. Blend in the Ricotta: Add the ricotta cheese to the butter mixture and beat until mostly smooth and well combined. A few small lumps are fine.
  8. Add the Eggs: Reduce the mixer speed to low and add the eggs one at a time, beating after each addition until incorporated.
  9. Add the Flavorings: Add the lemon juice, vanilla extract, and optional almond extract, then beat just until the flavorings are incorporated.
  10. Combine the Batter: Add the dry ingredients to the wet mixture and gently fold with a spatula until just combined. Avoid overmixing.
  11. Fold in the Blueberries: Gently fold the prepared fresh blueberries or the frozen blueberries into the batter, distributing them throughout without overworking the mixture.
  12. Fill the Pan: Transfer the batter to the prepared loaf pan and spread it evenly.
  13. Bake the Cake: Bake at 350°F for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
    Because oven temperatures vary, begin checking for doneness at 50 minutes.
  14. Protect the Top: If the surface begins browning too much during baking, loosely tent the cake with aluminum foil, making sure the foil does not touch the cake.
  15. Cool the Cake: Let the baked cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack and allow it to cool completely before icing or slicing.
  16. Mix the Lemon Icing: For the optional icing, combine the powdered sugar, lemon zest, kosher salt, and lemon juice in a small bowl.
    Stir until smooth, adding a little more lemon juice if necessary. Keep the icing thick but fluid enough to pour over the cooled cake.

Notes

  • Use whole-milk ricotta for the richest, most tender texture.
  • If the ricotta has visible liquid pooling in the container, drain it briefly through a fine-mesh strainer before adding it to the batter.
  • Fresh blueberries are preferred, but frozen blueberries work well. Keep frozen berries frozen and add them directly to the batter without thawing or flouring.
  • Frozen blueberries may tint the batter slightly blue, which does not affect the finished cake.
  • You will need about 1 large lemon for the cake. If making the optional icing, have a second lemon available.
  • If the top browns too quickly, loosely tent the loaf with foil while it continues baking. Keep the foil from touching the cake.
  • The cake can remain at room temperature on the day it is made. After that, store it in an airtight container in the refrigerator for up to 3 days.