Blueberry-Lemon Ricotta Pound Cake

This healthy pound cake recipe isn't just delicious—it also only requires one bowl to make. For the best cake texture, be sure to beat the sugar and butter together long enough in Step 2 to look creamy—the time it takes to get there varies according to the type of electric mixer you have. Serve with brunch or alongside a cup of coffee in the afternoon.

¾ cup granulated sugar

5 tablespoons unsalted butter, at room temperature

3 large eggs, at room temperature (see Tip)

¾ cup part-skim ricotta cheese

2 tablespoons lemon zest

2 tablespoons lemon juice plus 1 teaspoon, divided

1 teaspoon vanilla extract

1 ½ cups white whole-wheat flour

2 teaspoons baking powder

½ teaspoon salt

2 cups fresh blueberries

2 tablespoons packed confectioners’ sugar

Directions at eatingwell.com

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