Better-Than-Starbucks Bluberry Pound Cake

• 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
• 12 cup Splenda sugar substitute
• 4 eggs
• 1 12 teaspoons pure vanilla extract
• 12 teaspoon almond extract
• 2 cups unbleached all-purpose flour
• 1 12 teaspoons baking powder
• 1 12 teaspoons kosher salt

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

ricotta cheese, blueberries, butter, sugar, splenda sugar substitute, eggs, vanilla, almond, flour, baking powder, kosher salt

Taken from www.food.com/recipe/better-than-starbucks-bluberry-pound-cake-459620 (may not work)