Ricotta Pound Cake with Lemon and Blueberries

Ingredients

• 1 cup granulated erythritol sweetener , such as Swerve®
• 0.5 cups unsalted butter , room temperature
• 4 large eggs , divided
• 1.25 cups whole milk ricotta cheese
• 1 tablespoon lemon zest
• 1 teaspoon pure vanilla extract
• 2.5 cups blanched almond flour
• 2 teaspoons baking powder
• 0.33 cups fresh blueberries

Instructions

1. 1

   Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.

2. 2

   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.

3. 3

   Whisk almond flour and baking powder together in a separate bowl until well combined.

4. 4

   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.

5. 5

   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.