Shelly's Recipe

LEMON RICOTTA POUND CAKE WITH BLUEBERRY SAUCE

Category: Cakes

1 1/2 cups cake flour
3 tsp baking powder
1 tsp salt
3/4 cup butter, room temperature, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese ( I used a 15 ounce carton)
1 1/2 cups sugar, plus 1 tablespoon
3 large eggs
1 tsp lemon extract
1 lemon, zested
2 tbsp lemon juice

Preheat the oven to 350. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.

Cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.

Blueberry Sauce
2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tbsp cornstarch
1/2 tsp almond extract
1/8 tsp ground cinnamon

In a saucepan over medium heat, combine the blueberries, 1/4 cup water, orange juice, and sugar. Stir gently, and bring to a boil.

In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.