Name: Better-Than-Starbucks Blueberry Pound Cake
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Butter, very soft - 1 cup; Ricotta cheese - 1 (8 ounce) container; White sugar - 1 cup; Sucralose sweetener (such as Splenda®) - ½ cup; Eggs - 4; Vanilla extract - 1 ½ teaspoons; Almond extract - ½ teaspoon; All-purpose flour - 2 cups; Baking powder - 1 ½ teaspoons; Kosher salt - 1 ½ teaspoons; Frozen blueberries - 1 (12 ounce) package

Ingredients for - Better-Than-Starbucks Blueberry Pound Cake

1. Butter, very soft 1 cup

2. Ricotta cheese 1 (8 ounce) container

3. White sugar 1 cup

4. Sucralose sweetener (such as Splenda®) ½ cup

5. Eggs 4

6. Vanilla extract 1 ½ teaspoons

7. Almond extract ½ teaspoon

8. All-purpose flour 2 cups

9. Baking powder 1 ½ teaspoons

10. Kosher salt 1 ½ teaspoons

11. Frozen blueberries 1 (12 ounce) package

How to cook deliciously - Better-Than-Starbucks Blueberry Pound Cake

1 . Stage

Preheat oven to 325 degrees F (165 degrees C). Coat a 9x13-inch pan with butter.

2 . Stage

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 . Stage

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

4 . Stage

Pour batter evenly into the prepared pan.

5 . Stage

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.