Blueberry ricotta pound cake
Yield: One 9” Loaf
Created by Executive Pastry Chef Tara Smith — Standard Baking Co.
(see Harvest on the Harbor)
Ingredients:
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
Method:
- 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