Lemon Blueberry Ricotta Pound Cake

By JMS2013

Ingredients

• 1 3/4 cups (250 g) all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter
• 1 cup (8 ounces, 230 g) ricotta cheese
• 1 1/2 cups sugar (300 g)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 Tbsp lemon zest
• 1 cup (5 ounces, 140 g) blueberries

Preparation

Step 1

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