Ricotta Pound Cake with Lemon and Blueberries

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.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 292 Calories

Ingredients

• 1 tablespoon lemon zest
• 2 teaspoons baking powder
• ½ cup unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 2 ½ cups blanched almond flour
• ⅓ cup fresh blueberries
• 4 large eggs, divided
• 1 cup granulated erythritol sweetener (such as Swerve®)
• 1 ¼ cups whole milk ricotta cheese

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.

Step 2

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.

Step 3

Whisk almond flour and baking powder together in a separate bowl until well combined.

Step 4

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.

Step 5

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.