Blueberry Ricotta Pound Cake

It may not be berry season, but I've been eating a lot of fresh blueberries lately, often just with a bit of yogurt. Well the craving hit for something sweet, and so this moist ricotta pound cake bursting with berry goodness was formed. I am sharing this just in time for Valentine's day. It is satisfying anytime of year, any day of the week of course. My husband and I enjoyed it for breakfast, lunch, dessert and for a late night snack. It's really not too sweet either, with most of the sweetness coming from the berries. Stored in an airtight container, it stays fresh for a few days. Blueberry Ricotta Pound Cake 1 1/2 cups spelt flour 1/4 cup cake flour 2 1/2 teaspoons baking powder 1 tablespoon poppy seeds (optional) 1/2 teaspoon sea...



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Posted in: International Recipes