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| Better-Than-Starbucks® Blueberry Pound Cake |
"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."
Ingredients :
- 1 cup butter, very soft
- 1 (8 ounce) container ricotta cheese
- 1 cup white sugar
- 1/2 cup sucralose sweetener (such as Splenda®)
- 4 eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 (12 ounce) package frozen blueberries
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 1H30M |
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- Preheat oven to 325 degrees F (165 degrees C). Coat a 9x13-inch pan with butter.
- 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.
- Whisk flour, baking powder, and salt together in a bowl. Slowly mix flour mixture into butter mixture. Fold blueberries gently into the batter.
- Pour batter evenly into the prepared pan.
- 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.
Notes :
- Substitute 2 cups fresh blueberries for the frozen blueberries, if preferred.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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