Better Than Starbucks Bluberry Pound Cake

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This is an adapted recipe of bluberry pound cake that i've endeavored, it was a huge hit with my familia and has a sweet-but-not-too-sweet flavor with impeccable texture.

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Steps

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Preheat oven to 325 degrees.

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Coat a rectangular pan with butter , 3x6 or other.

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In a mixer , electric or non , cream together butter and ricotta cheese.

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Pour in sugar / splenda and mix until smooth.

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Add in eggs , one at a time , mixing well until each is incorporated.

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Mix in vanilla and almond extracts.

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Whisk together flour , baking powder , and salt in a separate bowl.

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Slowly add flour mixture to the wet ingredients.

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Fold the blueberries into the batter , gently as to not crush the berries.

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Bake at 350 for 25-30 minutes , until the edges are golden brown.

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Cook for an additional 50-75 minutes until the center is set and a chopstick / toothpick comes out clean.

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Serve either immediately or cold.

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Ingredients

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ricotta cheese, frozen blueberries, butter, sugar, splenda sugar substitute, eggs, pure vanilla extract, almond extract, unbleached all-purpose flour, baking powder, kosher salt