Blueberry Lemon Ricotta Pound Cake

From: EatingWell.com

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Equipment:
9x5" loaf pan, electric mixer, parchment paper, wire rack

Ingredients:
Cake:

• 5 tbsp unsalted butter at room temperature
• 3/4 cup granulated sugar
• 3 large eggs at room temperature
• 3/4 cup part-skim ricotta cheese
• 2 tbsp lemon zest
• 2 tbsp lemon juice, plus 1 tsp (divided)
• 1 tsp vanilla extract
• 1.5 cups whole wheat flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 cups fresh blueberries
• 2 tbsp packed confectioners sugar

Directions:

• 1) Preheat oven to 350 F.  Coat a 9x5" loaf pan with cooking spray and line the bottom with parchment paper
• Beat sugar and butter in a large bowl with electric mixer on medium-high speed until creamy.  
• Beat in eggs, one at a time, until fully incorporated. Reduce the speed to med-low and beat in ricotta, lemon zest, 2 tbsp of lemon juice, and vanilla until just combined.
• Sprinkle flour on top, then evenly sprinkle baking powder and salt over the flour.
• Reduce mixer to low and beat until almost combined. Add blueberries and gently fold into the batter. Transfer to the prepared pan.
• Bake the cake until starting to brown around the edges and test in the center (about 1 hr). Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edge to loosen the cake, then invert onto the rack. Carefully turn right-side up, then cool completely.

• Clean the bowl, then add confectioner's sugar and whisk in the remaining 1 tsp lemon juice until smooth. Brush the glaze on the cake.
• Wrap cooled cake airtight and store at room temp for up to 1 day; glaze shortly before serving.