We first met Kris Schoels in January 2013, and we’ll admit- we instantly loved her. Kris, the blogger behind popular lifestyle site The Chic Wife, was actually one of the very first Rue Daily tastemakers! Since the interview, we’ve kept a close watch on the entertaining expert, and she’s only gotten more fabulous. She’s got a knack for always having the perfect recipe on hand, no matter the time of year. It’s only natural that at the height of blueberry season, Kris has created a delicious pound cake with blueberries, ricotta cheese, and an amazing cream cheese frosting. If we didn’t love her before, we’re sincerely smitten now:
1 cup granulated sugar
1/2 teaspoon salt
8 tablespoons butter, softened
1/2 cup ricotta cheese
1 teaspoon vanilla extract
2 cups of flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup of fresh blueberries (not frozen)
Preheat oven to 350 degrees.
Grease and flour a glass loaf pan and set aside.
In a large mixing bowl, beat together the sugar, salt, butter, ricotta, and vanilla extract until just combined.
Beat in the eggs, one at a time.
Slowly add the flour, baking powder, and baking soda into the bowl. Mix by hand until just combined.
Fold in the blueberries, gently stirring until they are mixed into the batter.
Pour batter into the prepared loaf pan.
Bake for about 45 minutes or until the top springs back when touched.
Allow the cake to cool in the pan for 5 minutes before trying to remove.
Remove from pan and allow the cake to fully cool on a wire rack.
YMC TIP: Sometimes it helps to cover the cake with aluminum foil for about 20 minutes while cooking, which will cook the inside a bit quicker than the top.
FOR THE FROSTING:
1 (8-oz.) package cream cheese, softened
2/3 cup sugar, divided
1/2 cup of freeze dried blueberries
1 1/2 cups heavy cream
3 tablespoons fresh lemon juice
Beat cream cheese and 1/3 cup of the sugar with an electric mixer until smooth.
Add in the freeze dried blueberries, beating until they are broken up and the cream cheese is blue in color. Set aside.
In a separate bowl, beat cream and juice at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form.
Fold half of cream mixture into the cream cheese mixture, stirring slowly; fold in remaining cream mixture until combined.
Use immediately, or cover and refrigerate until you want to ice the cake.
Ice cake, add a few fresh blueberries as topping, and enjoy!!