Pin This Ricotta Blueberry Breakfast Cake is one of those reliable bakes that makes even an ordinary morning feel special. Moist and just sweet enough the creamy ricotta gives every bite a delicate richness while the burst of blueberries wakes up your taste buds. Whether you serve it at a slow family brunch or slice it warm for a quick treat with coffee this cake has become a true favorite in my kitchen.
I stumbled across this combination during a berry-picking spree and have made it twice a month ever since. My kids especially love it still slightly warm with powdered sugar on top.
Ingredients
- Whole milk ricotta cheese: gives a creamy texture and keeps the cake moist select a fresh batch for maximum flavor
- Whole milk: adds tenderness and a finer crumb opt for high-quality milk for best results
- Unsalted butter: softened so it easily creams with sugar always use real butter for best flavor
- Fresh or frozen blueberries: bring fruity bursts throughout the cake choose berries that are plump and deep in color for the sweetest taste
- All-purpose flour: forms the structure sift if lumpy for the lightest crumb
- Granulated sugar: sweetens the cake and helps with browning pick fine granulated for the best texture
- Baking powder: assures a good rise check freshness so your cake bakes tall
- Baking soda: reacts with the ricotta and milk for extra lift make sure it is not expired
- Salt: balances sweetness and enhances flavor choose fine sea salt if possible
- Large eggs: add structure and richness use room-temperature eggs for even blending
- Vanilla extract: rounds out the flavors go for pure vanilla for the best aroma
- Lemon zest: brightens and lifts the cake use an unwaxed lemon if you add it
Instructions
- Prepare the Cake Pan:
- Grease and flour a nine-inch cake pan or line it with parchment paper for easy release and an even bake on all sides
- Mix the Dry Ingredients:
- In a medium bowl whisk together the flour baking powder baking soda and salt until fully blended for a light even crumb
- Cream Butter and Sugar:
- In a large mixing bowl beat the softened butter and granulated sugar together until light and fluffy about four minutes this sets up a tender cake base
- Incorporate Ricotta:
- Beat in the ricotta cheese until your mixture looks smooth and creamy the ricotta creates a unique texture and depth in the batter
- Add Eggs and Flavorings:
- Mix in eggs one at a time beating well after each addition Stir in vanilla extract and lemon zest if using lemon makes the cake extra fragrant
- Combine Dry and Wet Ingredients:
- Add half the dry mix to the ricotta batter mix gently Pour in the milk and mix until just combined Add the rest of the dry ingredients mixing only until smooth be careful not to overmix or the texture can toughen
- Fold in Blueberries:
- Switch to a spatula and gently fold in blueberries to keep them whole and prevent streaking your batter
- Fill the Pan:
- Pour the batter into your prepared pan and use a spatula to smooth the top this helps the cake bake evenly
- Bake:
- Bake in your preheated oven for forty to forty five minutes until the center tests clean with a toothpick and the top is golden brown
- Cool:
- Let the cake rest in the pan for ten minutes then transfer to a wire rack to finish cooling before slicing
Pin The ricotta really makes this recipe shine giving each bite a creamy quality that you just do not get from regular breakfast cakes. I will never forget when my cousin visited for brunch and said it tasted as if it came straight from her favorite bakery.
Storage Tips
Once fully cooled keep the cake covered at room temperature for up to two days or refrigerate for up to five days to prolong freshness. For maximum moistness wrap tightly in plastic wrap or store in an airtight container. If you like your cake warm a few seconds in the microwave brings back the just-baked softness.
Ingredient Substitutions
If you need to go dairy-free try almond or oat milk in place of the whole milk and use your favorite plant-based butter and ricotta alternatives though the texture may differ slightly. You can also swap in a gluten-free all-purpose flour blend if gluten is a concern.
Serving Suggestions
Dust with powdered sugar for a quick elegant finish or serve with a dollop of lightly sweetened whipped cream for a brunch centerpiece. If you want a crunch scatter sliced almonds or sprinkle coarse sugar on top before baking. Leftovers make a delicious after-school snack with a glass of milk.
Pin Give this cake a try for your next brunch or lazy weekend morning and enjoy its perfect blend of creamy ricotta and vibrant berries. One taste will have everyone asking for seconds.
Recipe Q&A
- → Can I use frozen blueberries?
Yes, frozen blueberries work well. Add them straight from the freezer without thawing to prevent excess moisture.
- → What does ricotta add to the cake?
Ricotta lends a creamy texture and richer flavor, resulting in a tender and moist crumb throughout the cake.
- → Is lemon zest necessary?
Lemon zest is optional but highly recommended as it brightens the overall flavor and balances the sweetness.
- → How can I add extra crunch?
Sprinkle coarse sugar or sliced almonds over the batter before baking for an appealing, crunchy topping.
- → How should I serve this breakfast cake?
Serve plain, dusted with powdered sugar, or with whipped cream for added indulgence at breakfast or brunch.
- → What should I do if I don't have a mixer?
A sturdy whisk or spatula can be used to mix the batter if an electric mixer isn't available. Mix just until combined.