Blueberry ricotta pound cake

Yield: One 9” Loaf

Created by Executive Pastry Chef Tara Smith — Standard Baking Co.

(see Harvest on the Harbor)




1 ½ c. Cake flour

2 ½ tsp Baking powder

1 tsp Salt

½ tsp Nutmeg

10 T (5 oz) Butter (softened)

1 ¼ c. Sugar

10 oz Whole milk ricotta

3 Eggs

1 tsp Vanilla

1 ½ c. Blueberries




  • Preheat oven to 350F. Set rack in the center of oven
  • Grease and flour a 9X5 inch loaf pan
  • Sift together the flour, baking powder, salt & nutmeg. Set aside
  • Using a hand mixer or stand mixer with paddle attachment, cream together the softened butter and sugar until it is light and fluffy
  • Gradually add the ricotta to the mixer on medium-low speed until combined
  • Scrape bowl with a rubber spatula to ensure there are no lumps and the mixture is smooth
  • Begin adding eggs one at a time. Scrape down the bowl between each egg addition
  • Add the dry ingredients and mix on low speed until just combined. Scrape bowl again and mix on medium speed for about 30 seconds
  • Carefully fold in blueberries by hand with rubber spatula. Be careful not to over-mix
  • Pour into prepared loaf pan. Smooth the top with the spatula
  • Place in oven and bake for 30 minutes. Rotate pan. Turn oven temperature to 325F
  • Bake additional 25 – 30 minutes (up to 70 minutes or more; it’s almost impossible to overcook). A cake tester should come out clean when checked in the center. The cake should be dark brown in color
  • Let cake cool in the pan for about 15 minutes before turning it out of the pan onto a wire rack to cool
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