This healthy pound cake recipe isn’t just deliciousit also only requires one bowl to make.

Serve with brunch or alongside a cup of coffee in the afternoon.

Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy.

overhead view of brown batter in a mixing bowl with a rubber spatula and a bowl with blueberries

Photography: Morgan Hunt Glaze Food Styling: Emily Nabors Hall

Beat in eggs, one at a time, until fully incorporated.

Sprinkle flour on top, then evenly sprinkle baking powder and salt over the flour.

With the mixer on low speed, beat until almost combined.

overhead view of a loaf pan with pound cake mixture spread out inside of it with parchment paper hanging over the sides

Photography: Morgan Hunt Glaze Food Styling: Emily Nabors Hall

Add blueberries and gently fold into the batter.

Transfer to the prepared pan.

Let cool in the pan on a wire rack for 20 minutes.

Blueberry-Lemon Ricotta Pound Cake slices on a plate with a glass of tea in the background

Leigh Beisch

Run a knife around the edge to loosen the cake, then invert it onto the rack.

Carefully turn it right-side up.

Clean the bowl, add confectioners' sugar and whisk in the remaining 1 teaspoon lemon juice until smooth.

Brush the glaze on the cake.

Tip

Room-temperature eggs make cakes fluffier.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.