Better-Than-Starbucks Blueberry Pound Cake

Better-Than-Starbucks Blueberry Pound Cake

Ricotta cheese gives this Starbucks copycat blueberry pound cake such a lovely texture you just might find it better than the real thing.

Preparation Time
15 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 30 mins
Calories
343 Calories

Recipe Instructions

Step 1
Preheat oven to 325 degrees F (165 degrees C). Coat a 9x13-inch pan with butter.
Step 2
Beat butter and ricotta cheese together in a stand mixer fitted with a paddle attachment until creamy. Add sugar and sucralose sweetener; beat until smooth. Add eggs one at a time, mixing well until each is incorporated. Mix in vanilla extract and almond extract.
Step 3
Whisk flour, baking powder, and salt together in a bowl. Slowly mix flour mixture into butter mixture. Fold blueberries gently into the batter.
Step 4
Pour batter evenly into the prepared pan.
Step 5
Bake cake in the preheated oven until edges are golden brown, 25 to 30 minutes. Continue baking until the center is set and a toothpick inserted into the center comes out clean, 50 to 75 minutes.
Better-Than-Starbucks Blueberry Pound Cake
Better-Than-Starbucks Blueberry Pound Cake
Better-Than-Starbucks Blueberry Pound Cake
Better-Than-Starbucks Blueberry Pound Cake

Ingredients

  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 4 eggs
  • 1 (8 ounce) container ricotta cheese
  • 1 (12 ounce) package frozen blueberries
  • 1 cup butter, very soft
  • 1.5 teaspoons vanilla extract
  • 0.5 teaspoon almond extract
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons kosher salt
  • 0.5 cup sucralose sweetener (such as Splenda®)

Categories

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