For an extra layer of flavor, consider adding a lemon zest to the batter. If using fresh blueberries, gently toss them in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom of the cake. To ensure even baking, rotate the cake halfway through the baking time. The cake can be stored in an airtight container at room temperature for up to 3 days.
Better-Than-Starbucks Blueberry Pound Cake
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PREP TIME15 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 30 mins
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SERVING12 People
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VIEWS32
Embark on a delightful baking adventure with this exquisitely textured blueberry pound cake. A harmonious balance of sweet and tangy, this recipe promises a moist crumb and an irresistible aroma that will elevate your teatime or dessert spread. Perfect served warm with a dollop of cream or enjoyed cold with a dusting of powdered sugar.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol109 mg
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Fiber1 g
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Protein7 g
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Saturated Fat11 g
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Sodium458 mg
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Sugar19 g
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Fat19 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 325 degrees F (165 degrees C). Generously butter a 9x13-inch baking pan, ensuring every corner is coated. (Prep time: 5 minutes)
02 Step
Recipe View In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and ricotta cheese until light and fluffy. (5 minutes)
03 Step
Recipe View Gradually add the granulated sugar and sucralose sweetener, continuing to beat until the mixture is smooth and well combined. (3 minutes)
04 Step
Recipe View Add the eggs one at a time, mixing thoroughly after each addition to ensure proper emulsification. Incorporate the vanilla extract and almond extract. (4 minutes)
05 Step
Recipe View In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt until evenly distributed. (2 minutes)
06 Step
Recipe View Slowly incorporate the dry ingredients into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (3 minutes)
07 Step
Recipe View Gently fold in the frozen blueberries, ensuring they are evenly dispersed throughout the batter. (2 minutes)
08 Step
Recipe View Pour the batter into the prepared baking pan, spreading evenly to ensure uniform baking. (1 minute)
09 Step
Recipe View Bake in the preheated oven until the edges are golden brown, approximately 25 to 30 minutes. Continue baking until the center is set and a toothpick inserted into the center comes out clean, approximately 50 to 75 minutes. (Bake time: 75-105 minutes)
10 Step
Recipe View Let the cake cool in the pan for 15-20 minutes before slicing and serving. (Cool time: 15-20 minutes)
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Nigel Rutherford
Jun 2, 2025I substituted the sucralose with honey, and it turned out amazing! A little more dense but still very moist.
Celestino Kohlerkuhn
May 3, 2025This recipe is fantastic! The cake came out perfectly moist and the blueberry flavor was spot on. I followed the recipe exactly and wouldn't change a thing.
Flo Stehrtorphy
Mar 25, 2025I found that the cake needed a little longer in the oven than the recipe suggested, but it was worth the wait. The texture was amazing!
Alexys Hauck
Mar 11, 2025Super easy to follow! Even though I'm not an experienced baker I still made a cake that was better than anything I've bought at a store!
Keaton Lockman
Feb 17, 2025I loved the combination of ricotta cheese and almond extract. It gave the cake a unique and delicious flavor. My family devoured it!