Ricotta Pound Cake with Lemon and Blueberries
Description This gluten-free lemony ricotta pound cake made with almond flour and a sugar substitute is sure to delight with fresh blueberries in every bite. Top with fresh blueberries, a dusting of sweetener, or make your own glaze. Ingredients 1 cup granulated erythritol sweetener (such as Swerve®) ½ cup unsalted butter, room temperature 4 large … Read more