19/06/2025
Ina Garten's Classic Blueberry Ricotta Breakfast Cake
A delightful and moist breakfast cake that combines the richness of ricotta cheese with fresh blueberries, perfect for a cozy morning or brunch gathering.
Ingredients:
- 2 cups fresh blueberries
- 1 cup ricotta cheese, whole-milk
- 2 tablespoons sour cream
- 10 tablespoons unsalted butter, room temperature
- 1 cup white sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- A pinch of kosher salt
- Confectioners’ sugar for dusting (optional)
Directions:
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Prepare the Blueberries: In a small bowl, toss the fresh blueberries with a tablespoon of flour to prevent them from sinking in the batter.
3. Cream the Butter and Sugar: In a large mixing bowl, cream together the room temperature butter and white sugar until light and fluffy.
4. Add the Eggs and Ricotta: Beat in the eggs one at a time, then add the ricotta cheese, sour cream, vanilla extract, and lemon zest. Mix until well combined.
5. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Gradually add this mixture to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
6. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with confectioners’ sugar before serving, if desired.
Nutritional Information:
⏰ Prep Time: 15 minutes | Baking Time: 45-50 minutes | Total Time: 60-65 minutes
🔥 Kcal: Approximately 300 kcal per serving | 🍽️ Servings: 8 servings
