Better-Than-Starbucks® Blueberry Pound Cake

This is an adapted recipe of blueberry pound cake that I've tried. It was a huge hit with my familia and has a sweet-but-not-too-sweet flavor with impeccable texture. Serve hot or cold.

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

Ingredients

• 2 cups all-purpose flour
• 1 cup white sugar
• 1 ½ teaspoons vanilla extract
• 4 eggs
• ½ teaspoon almond extract
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons kosher salt
• 1 (8 ounce) container ricotta cheese
• 1 (12 ounce) package frozen blueberries
• 1 cup butter, very soft
• ½ cup sucralose sweetener (such as Splenda®)

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.