RICOTTA POUND CAKE WITH LEMON AND BLUEBERRIES

Ricotta Pound Cake with Lemon and Blueberries image

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.

Provided by Lucille

Time 1h25m

Yield 12

Number Of Ingredients 9

Ingredients

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
⅓ cup fresh blueberries

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.
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.
Whisk almond flour and baking powder together in a separate bowl until well combined.
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.
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 : Calories 291.5 calories, Carbohydrate 23.5 g, Cholesterol 95.4 mg, Fat 25.5 g, Fiber 2.9 g, Protein 10.6 g, SaturatedFat 8.5 g, Sodium 127.3 mg, Sugar 1.6 g