Ricotta Pound Cake with Lemon and Blueberries

Ingredients

1 cup granulated erythritol sweetener (such as Swerve®)

½ cup unsalted butter, room temperature

4 large eggs, divided

1 ¼ cups whole milk ricotta cheese

1 tablespoon lemon zest

1 teaspoon pure vanilla extract

2 ½ cups blanched almond flour

2 teaspoons baking powder

⅓ cup fresh blueberries

Directions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.

Step 2

Combine sweetener, butter, and 1 egg in a large bowl. Beat with an electric mixer until light and fluffy. Add ricotta cheese, lemon zest, and vanilla extract; mix until well combined.

Step 3

Whisk almond flour and baking powder together in a separate bowl until well combined.

Step 4

Alternate adding almond flour mixture and remaining 3 eggs, one at a time, to the batter, mixing well after each addition. Gently fold in blueberries and pour batter into the prepared pan.

Step 5

Bake in the preheated oven until a toothpick inserted in the center comes out clean and the center is fully baked; about 50 minutes. Cool in the pan for 15 minutes before inverting the cake onto a wire rack to cool completely.

Source: Read Full Article