Better Than Starbucks Bluberry Pound Cake Recipe

Ingredients for Better Than Starbucks Bluberry Pound Cake

• 1 cup whole milk ricotta cheese
• Frozen Blueberries
• 1 cup (2 sticks) unsalted butter, softened
• Sugar
• Splenda Sugar Substitute
• 4 large eggs
• Pure Vanilla Extract
• Almond Extract
• Unbleached All Purpose Flour
• 4 teaspoons baking powder
• Kosher Salt

How to Make Better Than Starbucks Bluberry Pound Cake

1. Preheat oven to 325°F (160°C).
2. Grease and flour a 9x13 inch rectangular baking pan.
3. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup whole milk ricotta cheese until light and fluffy.
4. Gradually add 1 ¾ cups granulated sugar or Splenda, mixing until well combined.
5. Add 4 large eggs one at a time, mixing well after each addition.
6. Stir in 2 teaspoons vanilla extract and 1 teaspoon almond extract.
7. In a separate bowl, whisk together 3 cups all-purpose flour, 4 teaspoons baking powder, and ½ teaspoon salt.
8. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
9. Gently fold in 2 cups fresh blueberries.
10. Pour batter into the prepared pan and bake for 25-30 minutes at 350°F (175°C).
11. Reduce oven temperature to 325°F (160°C) and continue baking for an additional 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
12. Let the cake cool completely in the pan before serving. Enjoy!