Ricotta Pound Cake with Lemon and Blueberries

Name: Ricotta Pound Cake with Lemon and Blueberries
Total time: 85
Yield: 12
Ingredients: 1 cup granulated erythritol sweetener (such as Swerve®); ½ cup unsalted butter, room temperature; 4 large eggs, divided; 1 ¼ cups whole milk ricotta cheese; 1 tablespoon lemon zest; 1 teaspoon pure vanilla extract; 2 ½ cups blanched almond flour; 2 teaspoons baking powder; ⅓ cup fresh blueberries

Recipe by Lucille from allrecipes.com

Dessert 1 Hr. 25 Mins.

Ingredients

12 servings

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1 cup granulated erythritol sweetener (such as Swerve®)
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½ cup unsalted butter, room temperature
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4 large eggs, divided
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1 ¼ cups whole milk ricotta cheese
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1 tablespoon lemon zest

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1 teaspoon pure vanilla extract
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2 ½ cups blanched almond flour
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2 teaspoons baking powder
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⅓ cup fresh blueberries

Instructions

Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.
Combine sweetener, butter, and 1 egg in a large bowl. Beat with an electric mixer until light and fluffy. Add ricotta cheese, lemon zest, and vanilla extract; mix until well combined.
Whisk almond flour and baking powder together in a separate bowl until well combined.
Alternate adding almond flour mixture and remaining 3 eggs, one at a time, to the batter, mixing well after each addition. Gently fold in blueberries and pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean and the center is fully baked; about 50 minutes. Cool in the pan for 15 minutes before inverting the cake onto a wire rack to cool completely.