Ina Garten Blueberry Ricotta Breakfast Cake

Ina Garten blueberry ricotta breakfast cake, easy and make ahead, stays moist for days because ricotta and sour cream do the work. She folds fresh blueberries and lemon zest into the batter, so this breakfast for dinner treat tastes like it came from a bakery.

The batter looks curdled after you add the ricotta, but that fixes itself once the flour goes in. Mix just until the dry ingredients disappear, then fold in the blueberries by hand so the cake stays light.

Source: Go-To Dinners (2022)

Ina Garten Blueberry Ricotta Breakfast Cake

Recipe by Adam

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

A soft, almost custardy crumb from the ricotta and sour cream, topped with fresh blueberries that burst as they bake and a light dusting of confectioners' sugar.

Ingredients

• 10 tablespoons (1¼ sticks) unsalted butter, at room temperature
  

• 1 cup granulated sugar
  

• 3 extra-large eggs, at room temperature
  

• 1 cup fresh ricotta
  

• 2 tablespoons sour cream
  

• 1 teaspoon pure vanilla extract
  

• 1 teaspoon grated lemon zest
  

• 1¼ cups all-purpose flour
  

• 1 tablespoon baking powder
  

• ½ teaspoon kosher salt
  

• 2 cups fresh blueberries, divided
  

• Confectioners' sugar, for dusting
  

Directions

• Preheat and prepare. Preheat the oven to 350 degrees. Grease and flour a 9-inch round springform pan.
• Cream the butter and build the batter. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes, until light and fluffy. With the mixer on low, add the eggs one at a time. Add the ricotta, sour cream, vanilla, and lemon zest and mix until combined.
• Add the dry ingredients and fold in blueberries. In a small bowl, whisk together the flour, baking powder, and salt. With the mixer on low, slowly add the dry mixture to the batter, mixing just until combined. Fold in 1½ cups of the blueberries by hand. Pour the batter into the prepared pan and smooth the top. Scatter the remaining ½ cup of blueberries on top.
• Bake and cool. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Allow to cool on a baking rack for 30 minutes, then remove the sides of the pan. Dust with confectioners' sugar and serve warm or at room temperature.

Tools for this recipe

• Nordic Ware 9-inch springform pan, KitchenAid Artisan 5-quart stand mixer, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQ

Can I use frozen blueberries instead of fresh?

Yes, but don't thaw them first. Toss frozen blueberries in a tablespoon of flour before folding them into the batter. This prevents them from sinking to the bottom and turning the cake purple. The bake time may increase by 5 to 10 minutes.

How long does this breakfast cake keep?

Wrapped tightly in plastic wrap, it stays moist at room temperature for up to 2 days. Refrigerated, it lasts 4 to 5 days. Bring slices back to room temperature or warm them in a 300-degree oven for 10 minutes before serving.

Can I make this cake the night before?

Absolutely. Ina designed this recipe to be make-ahead friendly. Bake it, let it cool completely, cover with plastic wrap, and leave it on the counter overnight. Dust with confectioners' sugar right before serving.

What if I don't have a springform pan?

Use a 9-inch round cake pan lined with parchment paper on the bottom. Grease the sides well. You'll need to flip the cake onto a cooling rack and then invert it onto a plate. A springform just makes removal easier.

Why does the batter look curdled after adding the ricotta?

The ricotta has a different moisture content than butter, so the mixture separates briefly. This is completely normal. Once you add the flour mixture, the batter comes together smoothly. Don't overmix trying to fix it before the flour goes in.