Better-Than-Starbucks® Blueberry Pound Cake


  • 1 cup butter, very soft
  • 1 (8 ounce) container ricotta cheese
  • 1 cup white sugar
  • ½ cup sucralose sweetener (such as Splenda®)
  • 4eggs
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons kosher salt
  • 1 (12 ounce) package frozen blueberries
  • Directions

  • Step 1

    Preheat oven to 325 degrees F (165 degrees C). Coat a 9×13-inch pan with butter.


  • Step 2

    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.

  • Step 3

    Whisk flour, baking powder, and salt together in a bowl. Slowly mix flour mixture into butter mixture. Fold blueberries gently into the batter.

  • Step 4

    Pour batter evenly into the prepared pan.

  • Step 5

    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.

  • Cook's Note:

    Substitute 2 cups fresh blueberries for the frozen blueberries, if preferred.

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