Blueberry Lemon Ricotta Pound Cake🫐🍋🍰

weight watcherslightened up dessertsummer dessertlemonblueberrycakes

Jun 27

Written By AliciaLynn

This Blueberry Lemon Ricotta Pound Cake is so moist with a tender crumb, thanks to ricotta. It is bursting with delicious summertime flavors from the fresh lemon and fresh blueberries! It is finished off with a simple lemon glaze, adding more delicious lemon flavor!

How to Make This:

Ingredients:

1 ½ cups All-purpose flour
2 teaspoons baking powder
1⁄4 tsp Baking soda
½ teaspoon salt
1/2 cup Monkfruit sweetener(or no calorie granulated sweetener of choice)
3 large eggs
1⁄4 cup Vegetable oil
1⁄4 cup Unsweetened applesauce
¾ cup part-skim ricotta cheese
Fresh lemon juice 3 Tbsp, 2 for cake, 1 for glaze (I used 2 but it was too thin for my liking)
1 Tbsp Lemon zest
1 teaspoon almond or vanilla extract
1 1/2 cups fresh blueberries
1⁄2 cup Lakanto Monkfruit Sweetener, powdered(or no calorie/point sweetener of choice)

Instructions:

Preheat oven to 350° F
Zest and juice your lemons, set aside.
In a medium bowl, add the flour, baking powder, baking soda, and salt, stir until combined.
In a large mixing bowl or mixer, add the eggs, granulated sweetener, and ricotta. mix until smooth.
Add oil and applesauce and mix again.
Add 2 Tbsp lemon juice, 1 Tbsp lemon zest, and vanilla extract then mix again.
Slowly mix dry ingredients into moist ingredients, and mix until just combined, don't overmix. Some lumps may still remain.
Fold in blueberries.
Pour batter into a prepared 9X5 loaf pan.
Bake at 350° F for 50-55 minutes or until a toothpick inserted in the middle comes out clean. Baking times will vary depending on oven, altitude, etc. If bread top browns too fast, you can tent it the last few minutes of baking.
Allow to cool completely in the pan.
To make the glaze, whisk together Lakanto powdered sweetener and 1Tbsp of lemon juice. You can add more juice if you want a thinner glaze.
Once cake is cooled, pour glaze over the top.
Store leftovers in an airtight container in the fridge for 4-5 days.
Enjoy!

WW Points (Per Serving):

Makes 12 servings. WW Points per serving - 4 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder for current WW Points and to track it in the WW app➡ WW Recipe (Must be logged into WW on a device with the app.)

Nutrition Facts:

Yield: 12 servings

CALORIES: 151 TOTAL FAT: 8 g SATURATED FAT: 2 g CHOLESTEROL: 56 mg SODIUM: 237 mg CARBOHYDRATES: 32 g FIBER: 1 g SUGAR: 3 g PROTEIN: 5 g

*Nutritional Information was calculated using myfitnesspal, values may vary based off ingredients selected.

Utensils/Tools/Ingredients:

USA Pan Nonstick Standard Bread Loaf Pan, 1 Pound, Aluminized Steel

Magnetic Nesting Stainless Steel Measuring Spoon Set

Stainless Steel Measuring Cups