Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
12
Yield:
1 9x13-inch cake
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Ingredients

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

Directions

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

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  • 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
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