This pound cake made with creamy whole milk ricotta cheese not only tenderly embraces a basket of fresh blueberries in it’s rich flavored interior but also easily releases from the slightly cooled loaf pan. A pound cake recipe made with whole milk ricotta that’s a keeper, for sure. I will admit to being afraid to try it with raspberries, why stress myself out(?) when blueberries are so good. I’m still thinking about my Isaphan raspberry cake disaster, it seems to have made a somewhat lasting impression on me. Not to worry, when the time is right my goal will be to knock it out of the park with a raspberry filled cake, maybe when prices for raspberries come down.
It’s important to find the Italian style whole milk ricotta for this pound cake recipe and not use the skim milk kind, which I’ve used for years in my lasagna. I used the Whole Foods brand whole milk ricotta in my cake and not having another brand to compare it with was very happy with my results, it’s also quite a bit less expensive than the other brands they carry. Whole milk ricotta makes a rich pound cake with good flavor and a more custard like interior, much different than a traditional style pound cake that uses more butter.
I used fairly big fresh blueberries but smaller frozen blueberries also work, just be careful to gently stir the blueberries into your batter, so they don’t get smashed and turn your pound cake purple. I think the color of the baked blueberries is kind of interesting, more purple, compared to the fresh ones. A suggested name for this cake could be Turn Your Blueberries Purple Ricotta Custard Cake.
What happened to our sunshine this morning? It looks like the fog rolled in last night and that today would make a good baking day. Another opportunity to try that raspberry cake -I can always cover it with whipped cream and more fresh raspberries if things get dicey. For now I’m going to stick with blueberries in my cake and whole milk ricotta in my batter.
Adapted from Standard Baking Co. Pastries by Alison Pray and Tara Smith.
- 1&1/2 cups cake flour, sifted
- 2 &1/2 teaspoons baking powder
- 1 teaspoon sea salt
- 1/4 teaspoon freshly grated nutmeg
- 3/4 cup (10 tablespoons) unsalted butter, softened
- 1 & 1/4 cups sugar
- 1 cup plus 3 tablespoons whole milk ricotta
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 & 1/2 cups fresh blueberries
- Preheat the oven to350F.
- Coat a 9x5" loaf pan with baking spray.
- In a medium bowl whisk together the flour, baking powder, salt and nutmeg.
- Put the softened butter and sugar in the bowl of a stand mixer, cream with the paddle attachment until light and fluffy.
- Add the ricotta slowly on medium low speed, scraping down when needed.
- Blend until smooth.
- Add the eggs one at a time, scraping the bowl down between each addition.
- Beat in the vanilla.
- Add the dry ingredients on low speed, blending until just combined, scrape down the bowl and blend for 30 seconds on medium speed.
- Gently fold in the blueberries by hand using a spatula.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30 minutes and gently rotate the pan.
- Reduce the oven temperature to 325F and bake for another 30-40 minutes or until tester inserted in cake comes out clean.
- Remove the cake from oven and cool in pan for 15-20 minutes.
- Turn the cake out and continue to cool before serving.