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Blueberry-Lemon Ricotta Pound Cake
Ingredients
  • ¾ cup granulated sugar
  • 5 tablespoons unsalted butter, at room temperature
  • 3 large eggs, at room temperature (see Tip)
  • ¾ cup part-skim ricotta cheese
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice plus 1 teaspoon, divided
  • 1 teaspoon vanilla extract
  • 1 ½ cups white whole-wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups fresh blueberries
  • 2 tablespoons packed confectioners’ sugar
Steps
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