Ricotta Blueberry Breakfast Cake (Print)

Tender cake with creamy ricotta and blueberries for a moist, flavorful morning treat or brunch centerpiece.

# Components:

→ Dairy

01 - 1 cup whole milk ricotta cheese
02 - 1/2 cup whole milk
03 - 1/2 cup unsalted butter, softened

→ Fruit

04 - 1 1/2 cups fresh or frozen blueberries

→ Dry Ingredients

05 - 1 3/4 cups all-purpose flour
06 - 1 cup granulated sugar
07 - 2 teaspoons baking powder
08 - 1/4 teaspoon baking soda
09 - 1/2 teaspoon salt

→ Eggs & Flavorings

10 - 2 large eggs
11 - 2 teaspoons vanilla extract
12 - Zest of 1 lemon (optional)

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
03 - In a large mixing bowl, beat unsalted butter and granulated sugar together until light and fluffy.
04 - Add ricotta cheese to the creamed mixture and beat until smooth.
05 - Mix in eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon zest if using.
06 - Add half of the dry ingredients to the ricotta mixture and mix gently. Pour in the whole milk, mixing until just combined. Add remaining dry ingredients and mix until smooth without overmixing.
07 - Gently fold fresh or frozen blueberries into the batter using a spatula.
08 - Transfer batter to the prepared cake pan and smooth the top. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean and the top turns golden brown.
09 - Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • Quick to prepare with only fifteen minutes of hands-on time
  • Perfect way to use up extra ricotta cheese and blueberries
  • Stays moist and tender for days thanks to the ricotta
  • Excellent for breakfast brunch or a snack and works with fresh or frozen berries
02 -
  • High in protein and calcium thanks to ricotta cheese
  • Great way to use frozen blueberries straight from the freezer
  • Keeps well and even improves the next day
03 -
  • Do not overmix the batter or the cake can be dense always fold gently once you add flour
  • Use parchment paper to guarantee a tidy release from the pan
  • Toss blueberries with a teaspoon of flour before folding in to help keep them from sinking

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