This is an adapted recipe of blueberry pound cake that I've tried. It was a huge hit with my familia and has a sweet-but-not-too-sweet flavor with impeccable texture. Serve hot or cold.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Coat a 9x13-inch pan with butter.

  • Beat butter and ricotta cheese together in a stand mixer fitted with a paddle attachment until creamy. Add sugar and sucralose sweetener; beat until smooth. Add eggs one at a time, mixing well until each is incorporated. Mix in vanilla extract and almond extract.

  • Whisk flour, baking powder, and salt together in a bowl. Slowly mix flour mixture into butter mixture. Fold blueberries gently into the batter.

  • Pour batter evenly into the prepared pan.

  • Bake cake in the preheated oven until edges are golden brown, 25 to 30 minutes. Continue baking until the center is set and a toothpick inserted into the center comes out clean, 50 to 75 minutes.

Cook's Note:

Substitute 2 cups fresh blueberries for the frozen blueberries, if preferred.

Nutrition Facts

343 calories; protein 6.7g; carbohydrates 37.3g; fat 18.9g; cholesterol 108.5mg; sodium 457.6mg. Full Nutrition

Reviews (5)

7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I made this pound cake in a bundt pan. Took just under an hour set at 325. I only added a cup of white sugar and would increase to 1.5 cups (no sweeteners) next time. I also used the same amount of vanilla and almond extract 1.5tsp). A versatile moist cake - eat as is or add a fruit or lemon glaze or dust with powdered sugar. Read More
Rating: 4 stars
I used all white sugar, no Splenda. It was really good and my family liked it. The cooking directions were a bit weird, since there was no change in temperature and no instructions to cover the cake after the initial time. I cooked mine for 50 minutes and it was just fine. Read More
Rating: 5 stars
I love Starbucks so I had to make this pound cake. I loved the taste of it so much. Definitely 5 stars! Read More
Rating: 5 stars
Like others I used all sugar in lieu of sweetener. I also used lemon extract in place of the almond extract. I baked it in a 13x9 pan. I poked holes in the still warm cake with a meat fork and made a glaze out of 1 1/2c conf sugar and 3 tablespoons lemon juice, spreading it on the warm cake. Also used fresh blueberries. Baked at 325 for 50 minutes Read More
Rating: 4 stars
8.10.19 ... ... I haven't had or even seen this at Starbucks. Mine doesn't look like the photo or taste like pound cake. It's good, but not pound cake; too buttery & light. The photos look like cake.. Strange. 'Only change was reducing sugar to 1 1/3c & regular ole salt to 1t. Oh, I used 2c fresh berries; half margarine, half butter. That shouldn't be a big deal. Mystery! I baked at 350 for 20 minutes & 325 for 25. It's so moist it'll need to be eaten quickly or refrigerated. A firm when set lemon drizzle on top would be nice for looks. S liked. Read More
Rating: 4 stars
didnt use splenda and increased white sugar to 1 and 1/4 cups. I also eyeballed the blueberries. Yummy more like a crumb cake but the bomb! Read More