Blackberry Ricotta Pound Cake

Preheat oven to 325 F. Spray a 9×5-inch pan with cooking spray. Set aside.

Combine flour, baking powder, and salt in a medium bowl and set aside.

Add butter, ricotta and sugar into the bowl of a stand mixer and beat on high for 3 minutes. Add the eggs one at a time, beating on medium until completely incorporated before adding the next egg. Add the vanilla and lemon zest.

Set mixer to the lowest setting and gradually add the flour mixture, mixing until just combined. Remove the bowl from the mixer and gently fold in the blackberries.

Pour batter into the prepared pan and smooth the top. Bake for 70-75 minutes, or until a knife inserted in the center of the loaf comes out clean. Remove from oven, set pan on a rack and let bread cool for 10 minutes. Run a butter knife around the edges to gently separate bread from the pan, then carefully remove the cake from the pan onto a wire rack to cool completely.