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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

Ingredients 1 cup sifted cake flour 1 cup egg whites ¼ teaspoon salt 1 teaspoon cream of tartar 1 ¼ cups

Ingredients ½ cup unsalted butter, at room temperature ¾ cup white sugar 2 teaspoons vanilla sugar 1 large lemon, zested

Ingredients Reynolds® StayBrite® Baking Cups 2 cups all-purpose flour 1 cup granulated sugar 2 teaspoons ground cinnamon 1 teaspoon baking

Level:Easy Total: 1 hr 35 min(includes cooling time) Active: 30 min Yield:10 to 12 servings Ingredients Deselect All One 16.5-ounce

Ingredients 1 ¾ cups white sugar ½ cup unsalted butter, softened 4eggs, beaten 1 teaspoon vanilla extract 3 cups all-purpose flour