Lemon Ricotta Pound Cake with Blueberry Compote

Servings: 8-10

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Ingredients:

For the cake:

• 2 1/4 cups (285g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (200g) granulated sugar
• 8 ounces (225g) ricotta cheese, softened
• 2 large eggs, at room temperature
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon grated lemon zest

For the blueberry compote:

• 1 cup (120g) fresh or frozen blueberries
• 2 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon lemon juice

Instructions:

To make the cake:

1. Preheat your oven to 325°F (165°C). Grease a 9x5-inch loaf pan and set it aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the sugar until it's light and fluffy, about 3 minutes.
4. Beat in the ricotta cheese until well combined, followed by the eggs one at a time, then the lemon juice and zest.
5. With the mixer on low speed, gradually add the flour mixture and mix until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

To make the blueberry compote:

1. In a small saucepan, combine the blueberries, sugar, cornstarch, and water.
2. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries have broken down, about 10-12 minutes.
3. Remove from heat and stir in the lemon juice.

To serve:

1. Slice the cooled cake into thick slices.
2. Serve each slice with a spoonful of the warm blueberry compote on top.