Healthy Seasonal Recipes Healthy Spring Recipes Healthy Spring Dessert Recipes Healthy Spring Cake Recipes Blueberry-Lemon Ricotta Pound Cake 4.5 (72) 64 Reviews This healthy pound cake recipe isn't just delicious—it also only requires one bowl to make. For the best cake texture, be sure to beat the sugar and butter together long enough in Step 2 to look creamy—the time it takes to get there varies according to the type of electric mixer you have. Serve with brunch or alongside a cup of coffee in the afternoon. By Stacy Fraser Stacy Fraser Stacy Fraser is an independent culinary professional based in Charlotte, Vermont. She was a kitchen manager at Burlington’s Penny Cluse Cafe for five years before joining the team at EatingWell, where she was test kitchen manager for 13 years. EatingWell's Editorial Guidelines Updated on September 20, 2023 Reviewed by Dietitian Victoria Seaver, M.S., RD Reviewed by Dietitian Victoria Seaver, M.S., RD Victoria Seaver is a registered dietitian and Editorial Director for EatingWell.com. She completed her undergraduate degree in nutrition, dietetics and food science and her masters degree and dietetic internship at the University of Vermont. Victoria has been a part of the EatingWell.com team since 2015. EatingWell's Editorial Guidelines Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Rate PRINT Share Active Time: 30 mins Additional Time: 3 hrs 30 mins Total Time: 4 hrs Servings: 8 Yield: 8 servings Nutrition Profile: Nut-Free Healthy Pregnancy Soy-Free High-Fiber High-Protein Jump to Nutrition Facts Ingredients ¾ cup granulated sugar 5 tablespoons unsalted butter, at room temperature 3 large eggs, at room temperature (see Tip) ¾ cup part-skim ricotta cheese 2 tablespoons lemon zest 2 tablespoons lemon juice plus 1 teaspoon, divided 1 teaspoon vanilla extract 1 ½ cups white whole-wheat flour 2 teaspoons baking powder ½ teaspoon salt 2 cups fresh blueberries 2 tablespoons packed confectioners’ sugar Directions Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper. Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low and beat in ricotta, lemon zest, 2 tablespoons lemon juice and vanilla until just combined. Sprinkle flour on top, then evenly sprinkle baking powder and salt over the flour. With the mixer on low speed, beat until almost combined. Add blueberries and gently fold into the batter. Transfer to the prepared pan. Bake the cake until starting to brown around the edges and a tester inserted in the center comes out clean, about 1 hour. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edge to loosen the cake, then invert it onto the rack. Carefully turn it right-side up. Let cool completely. Clean the bowl, add confectioners' sugar and whisk in the remaining 1 teaspoon lemon juice until smooth. Brush the glaze on the cake. To make ahead Wrap cooled cake airtight and store at room temperature for up to 1 day; glaze shortly before serving. Tip Room-temperature eggs make cakes fluffier. Here's a quick trick--place them (in the shell) in a bowl of lukewarm water for about 5 minutes. Originally appeared: EatingWell Magazine, May/June 2016; updated February 2023 Rate It Print Nutrition Facts (per serving) 303 Calories 11g Fat 45g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size one 1-inch-thick slice Calories 303 % Daily Value * Total Carbohydrate 45g 16% Dietary Fiber 3g 12% Total Sugars 25g Added Sugars 21g 42% Protein 8g 17% Total Fat 11g 14% Saturated Fat 6g 32% Cholesterol 96mg 32% Vitamin A 433IU 9% Vitamin C 7mg 8% Folate 15mcg 4% Sodium 319mg 14% Calcium 148mg 11% Iron 4mg 21% Magnesium 9mg 2% Potassium 124mg 3% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved