Ricotta and Blueberry Jam Pound Cake

Name: Ricotta and Blueberry Jam Pound Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: Type 00 flour 2 cups; Blueberry jam black &frac23; cup; Cow's milk ricotta cheese 0.67 cup; Sugar 0.9 cup; Sunflower seed oil 4.1 tbsp; Eggs 3; Baking powder 2 tsp; Fine salt 0.4 tsp; Type 00 flour 0.1 cup; Butter 0.7 tbsp

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521

Calories per serving

Vegetarian

Energy Kcal 521
Carbohydrates g 81.4
of which sugars g 48.5
Protein g 10.7
Fats g 16.9
of which saturated fat g 4.69
Fiber g 1.7
Cholesterol mg 119
Sodium mg 193

Difficulty: Easy
Prep time: 15 min
Cook time: 40 min
Serving: 6
Cost: Low

PRESENTATION

Recipe by
Silvia Sciattella

This ricotta cake with blueberry jam is just one of those treats—seriously, it makes your kitchen feel so cozy the moment it comes out of the oven. Instantly, a sweet, slightly tangy aroma fills the air, all thanks to the blend of creamy ricotta and fruity jam. I mean, this Italian plumcake recipe is super popular for breakfast in Italy. It’s usually paired with coffee or tea, and look, it’s perfect as an afternoon snack, too. The best part? You can swap out the jam. Try a delicious blueberry jam cake if you love those moist fruit pockets, or go for homemade preserves with seasonal fruits—apricot in the summer or fig in the fall. That’s the fun part, really. Each family can put their own twist on this cake by choosing a different jam.

In Italy, some folks turn this cake into a real dessert. Slice it up and serve it with custard—known as salsa inglese—or add a dollop of light, whipped Chantilly cream for a tender, golden finish to any meal. The texture is what wins everyone over—soft and moist, yet it holds that classic loaf shape that’s easy to slice and share. Pretty simple, right? It’s a straightforward ricotta dessert to make, but it tastes really, really special, especially when the ingredients are top-notch. And the thing is, this focus on quality is key in Italian baking: a good moist cake recipe starts with great basics, and the ricotta ensures every bite is just right. Whether you call it a blueberry loaf or stick with plumcake, it just fits so seamlessly into any part of the day. From breakfast to a late-night snack, you name it. People keep coming back to this recipe not only because it’s easy but because it brings that genuine, old-school Italian comfort with each bite. So next time you’re looking to bake something special, remember this cake—it’s such a simple way to bring a touch of Italy into your home, one slice at a time. Which is great.

INGREDIENTS

521

Calories per serving

Ingredients (for a 12x4 inch loaf pan): Type 00 flour 2 cups (250 g); Blueberry jam ⅔ cup (150 g) - black; Cow's milk ricotta cheese 0.67 cup (160 g); Sugar 0.9 cup (180 g); Sunflower seed oil 4.1 tbsp (60 g); Eggs 3; Baking powder 2 tsp (10 g); Fine salt 0.4 tsp (2 g)

for greasing: Type 00 flour 0.1 cup (10 g); Butter 0.7 tbsp (10 g)

Preparation

How to prepare Ricotta and Blueberry Jam Pound Cake

To prepare the ricotta and blueberry jam pound cake, first crack the eggs into a bowl, add the sugar 1, and beat everything with an electric mixer 2 until the mixture is well whipped. Then, while continuing to beat, add the oil gradually 3.

Add the well-drained ricotta 4 and a pinch of salt 5. Continue to beat with the electric mixer and when it's well incorporated, add the all-purpose flour 6.

and the baking powder 7. On low speed, incorporate them with the mixer 8 until you get a smooth batter 9.

Grease and flour a 12x4 inch loaf pan 10, then pour the batter inside 11 and level the surface with a spatula 12.

Add the jam with a spoon 13 and use a wooden skewer to create circular movements 14 to achieve a marbled effect. Bake the pound cake at 350°F for 40 minutes in a preheated static oven. Then remove from the oven 15 and let it cool before removing from the pan and slicing your pound cake.