What makes this pound cake on the healthier side of traditional pound cakes is the use of whole wheat flour, a minimal amount of butter, and a ton of fresh blueberries. The cake itself is very moist, thanks to the use of part-skim ricotta cheese, and gets its added flavor from lemon zest, lemon juice, vanilla extract and a drizzle of a tart lemon glaze. I added some sliced almonds to the top of the cake for crunch and I can also see a few poppy seeds added into the batter itself being a nice addition to this luscious cake.

(To view this recipe, click on the following link: http://www.eatingwell.com/recipe/251419/blueberry-lemon-ricotta-pound-cake/ )

Tagged: blueberries, blueberry pound cake, blueberry-lemon pound cake, blueberry-lemon ricotta pound cake, bread, cake, dessert, Eating Well, Eating Well Magazine, fresh blueberries, lemon, lemon juice, lemon zest, part-skim ricotta cheese, pound cake, ricotta cheese