Better-Than-Starbucks Blueberry Pound Cake
Description
Ricotta cheese gives this Starbucks copycat blueberry pound cake such a lovely texture you just might find it better than the real thing.
Ingredients
•
1 cup butter, very soft
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1 (8 ounce) container ricotta cheese
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1 cup white sugar
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1/2 cup sucralose sweetener (such as Splenda®)
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4 eggs
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1 1/2 teaspoons vanilla extract
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1/2 teaspoon almond extract
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2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons kosher salt
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1 (12 ounce) package frozen blueberries
Directions
1
Preheat oven to 325 degrees F (165 degrees C). Coat a 9x13-inch pan with butter.
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.
3
Whisk flour, baking powder, and salt together in a bowl. Slowly mix flour mixture into butter mixture. Fold blueberries gently into the batter.
4
Pour batter evenly into the prepared pan.
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.