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
Course: BreakfastCuisine: AmericanDifficulty: EasyA 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
Directions
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.
