Better-Than-Starbucks Bluberry Pound Cake

This is an adapted recipe of bluberry pound cake that I've endeavored, it was a HUGE hit with my familia and has a sweet-but-not-too-sweet flavor with impeccable texture.

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 1 slice

Ingredients

• 8  ounces ricotta cheese
• 12  ounces frozen blueberries or 2  cups fresh blueberries
• 1  cup butter, softened, a tad warmer than room temperature
• 1  cup sugar
• 1⁄2 cup Splenda sugar substitute
• 4  eggs
• 1 1⁄2 teaspoons pure vanilla extract
• 1⁄2 teaspoon  almond extract
• 2  cups unbleached all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1 1⁄2 teaspoons kosher salt

Directions

1. Preheat oven to 325 degrees (165 degrees celsius). Coat a rectangular pan with butter, 3x6 or other.
2. In a mixer,electric or non (electric works best), cream together butter and ricotta cheese. Pour in sugar/splenda and mix until smooth. Add in eggs, one at a time, mixing well until each is incorporated. Mix in vanilla and almond extracts.
3. Whisk together flour, baking powder, and salt in a separate bowl. Slowly add flour mixture to the wet ingredients.
4. Fold the blueberries into the batter, gently as to not crush the berries.
5. Bake at 350 for 25-30 minutes, until the edges are golden brown. Cook for an additional 50-75 minutes until the center is set and a chopstick/toothpick comes out clean.
6. Serve either immediately or cold.