Ina Garten Blueberry Ricotta Breakfast Cake

Ina Garten blueberry ricotta breakfast cake folds fresh berries and whole-milk ricotta into a single-layer cake at about 420 calories per slice. From Go-To Dinners, it serves 8 and takes about 75 minutes since most of that is just the oven doing the work.

Most blueberry cakes use butter and milk for moisture, but Ina adds a full cup of ricotta and sour cream instead. That swap gives the crumb a soft, almost custardy texture, and the sour cream adds a tang that keeps the sweetness in check.

The step most people rush is adding the flour, but mix just until incorporated because overmixing makes the cake tough and dense. Leave the batter a little lumpy, since a few streaks of flour disappear in the oven on their own.

Source: Go-To Dinners (2022), verified from barefootcontessa.com

Ina Garten Blueberry Ricotta Breakfast Cake

Recipe by medshi8Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

420

kcal

Total time

1

hour 

15

minutes

Fresh blueberries get folded into a ricotta-enriched batter, then scattered across the top before baking in a 9-inch springform pan. A dusting of confectioners’ sugar finishes it off, so there is no frosting or glaze to fuss with.

Ingredients

• 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature

• 1 cup granulated sugar

• 3 extra-large eggs, at room temperature

• 1 cup whole-milk ricotta

• 2 tablespoons sour cream

• 1 teaspoon pure vanilla extract, such as Nielsen-Massey

• 1 teaspoon grated lemon zest
  

• 1 1/4 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon kosher salt

• 2 cups fresh blueberries (12 ounces), divided

• Sifted confectioners’ sugar, for dusting

Directions

• Prep the pan: Preheat the oven to 350 degrees F, then grease and flour a 9-inch round springform pan.
• Cream the butter: Beat the butter and sugar in a mixer with the paddle attachment on medium speed for 3 minutes, until light and fluffy.
• Add the eggs: With the mixer on low, add the eggs one at a time, and mix well after each addition.
• Add the ricotta mixture: Stir in the ricotta, sour cream, vanilla, and lemon zest, then mix until combined because the batter will look curdled and that is normal.
• Combine the dry ingredients: In a small bowl, stir together the flour, baking powder, and salt before adding to the batter.
• Add the dry ingredients: With the mixer on low, slowly add the dry ingredients to the batter, and mix just until incorporated.
• Fold in the blueberries: With a rubber spatula, fold two thirds of the blueberries into the batter so they are evenly spread.
• Fill the pan: Transfer the batter to the prepared springform pan, then smooth the top with the spatula.
• Top with berries: Scatter the remaining blueberries over the surface, then press them lightly into the batter.
• Bake: Bake for 45 to 55 minutes, then test with a toothpick in the center because it should come out clean.
• Cool the cake: Transfer to a wire rack and let it cool in the pan for 15 minutes before removing the sides.
• Finish and serve: Remove the sides of the springform pan, then dust the top lightly with confectioners’ sugar and serve warm or at room temperature.

FAQs

Can I use frozen blueberries instead of fresh?

Frozen blueberries work, but do not thaw them first because the extra moisture will turn the batter purple and soggy. Toss them straight from the freezer into the batter, and fold gently so they do not break apart.

Frozen berries may sink toward the bottom during baking, since they are heavier than fresh ones. Tossing them in a tablespoon of flour before folding helps, because the coating gives them something to grip in the batter.

Why does the batter look curdled after adding the ricotta?

This happens because the ricotta is a different temperature and fat content than the butter mixture, which causes them to separate visually. Ina specifically says not to worry, since the flour brings everything back together once you add the dry ingredients.

If you keep mixing to smooth it out, you risk warming the butter too much, which makes the cake greasy instead of fluffy. Keep the mixer on low through the whole ricotta step, and move straight to the dry ingredients once everything is stirred in.

Can I use part-skim ricotta for this recipe?

Part-skim ricotta works in a pinch, but the cake will be slightly drier because whole-milk ricotta has more fat to keep things moist. The crumb loses some of that soft, tender quality, and the edges may brown faster since there is less moisture in the batter.

Avoid fat-free ricotta entirely, because it has too much water and not enough richness to hold the cake together. If you only have part-skim on hand, add an extra tablespoon of sour cream so the batter gets closer to the right richness.

How do I store blueberry ricotta breakfast cake?

Cover the cake tightly with plastic wrap and keep it at room temperature for up to 2 days. The ricotta keeps the crumb moist even after sitting overnight, so it tastes just as good the next morning.

After 2 days, wrap it in foil and move it to the fridge, where it lasts up to 5 days. Warm a slice in a 300 degrees F oven for 10 minutes before serving, since cold ricotta makes the cake feel gummy.

What goes well with this breakfast cake?

A dollop of Greek yogurt on the side pairs well, because the tang matches the lemon zest and cuts through the butter. Fresh whipped cream also works if you want something richer, and a drizzle of honey adds sweetness without more sugar.

For a brunch spread, serve it next to scrambled eggs and coffee, since the cake is sweet enough to stand in for pastry. A bowl of extra blueberries on the table rounds it out, and the color contrast makes the plate look finished.