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Indulge in this delightful Blueberry Pound Cake, surpassing even Starbucks®!
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.
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Ingredients

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

Directions

  • 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.

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