Recipe for moist lemony Blueberry Pound Cake with creamy ricotta cheese
1 1/2 cups spelt or all-purpose flour
1/4 cup cake or pastry flour
2 1/2 teaspoons baking powder
1 tablespoon poppy seeds (optional)
1/2 teaspoon sea salt
3/4 cup unsalted butter, softened
1 cup ricotta cheese
1 cup granulated sugar
1/4 cup coconut or brown sugar
3 large eggs
1 1/2 teaspoons vanilla
1 tablespoon grated lemon zest
1 1/4 cup blueberries
Preheat an oven to 350F/180C. Butter a standard 22cm loaf pan and set aside.
In a medium bowl, combine the flours, baking powder, poppy seeds if using, and salt.
In a large bowl, beat together the butter, ricotta and sugars until fluffy — if you are using an electric mixer, this should take about 3 to 4 minutes. Add the eggs, one at a time, beating after each addition. Stir in the vanilla and lemon zest.
Stir the dry ingredients into the butter and egg mixture until just combined.
Coat the berries with a bit of flour and gently fold them into the batter.
Transfer the batter to the prepared pan and spread it evenly. Bake for about 70 minutes or until a cake tester inserted into the middle of the cake comes out clean. Remove from the oven and let the cake sit in the pan for 15 to 20 minutes. Gently run a knife along the edges of the cake and transfer to a wire rack to cool.