Ricotta Pound Cake with Lemon and Blueberries


This gluten-free lemony ricotta pound cake made with almond flour and a sugar substitute is sure to delight with fresh blueberries in every bite. Top with fresh blueberries, a dusting of sweetener, or make your own glaze.

Looking overhead on a ricotta pound cake with lemons and blueberries.
Prep Time:
20 mins
Cook Time:
50 mins
Additional Time:
15 mins
Total Time:
1 hr 25 mins
12 servings


  • 1 cup granulated erythritol sweetener (such as Swerve®)

  • ½ cup unsalted butter, room temperature

  • 4 large eggs, divided

  • 1 ¼ cups whole milk ricotta cheese

  • 1 tablespoon lemon zest

  • 1 teaspoon pure vanilla extract

  • 2 ½ cups blanched almond flour

  • 2 teaspoons baking powder

  • cup fresh blueberries


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.

  2. Combine sweetener, butter, and 1 egg in a large bowl. Beat with an electric mixer until light and fluffy. Add ricotta cheese, lemon zest, and vanilla extract; mix until well combined.

  3. Whisk almond flour and baking powder together in a separate bowl until well combined.

  4. Alternate adding almond flour mixture and remaining 3 eggs, one at a time, to the batter, mixing well after each addition. Gently fold in blueberries and pour batter into the prepared pan.

  5. Bake in the preheated oven until a toothpick inserted in the center comes out clean and the center is fully baked; about 50 minutes. Cool in the pan for 15 minutes before inverting the cake onto a wire rack to cool completely.

Nutrition Facts (per serving)

292 Calories
26g Fat
24g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 292
% Daily Value *
Total Fat 26g 33%
Saturated Fat 9g 43%
Cholesterol 95mg 32%
Sodium 127mg 6%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 11g
Vitamin C 1mg 5%
Calcium 110mg 8%
Iron 1mg 3%
Potassium 56mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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