Ina Garten Blueberry Ricotta Cake

Ina Garten’s blueberry ricotta cake layers butter, ricotta, sour cream, and fresh blueberries into a tender crumb at around 415 calories per slice. From her Go-To Dinners cookbook, this one takes about 1 hour and 20 minutes since the cake needs 15 minutes to cool before serving.

What sets this version apart is the ricotta and sour cream together, because most breakfast cakes rely on buttermilk or yogurt alone. The ricotta adds structure and a slight richness, while the sour cream keeps every bite soft.

The step most people rush is mixing the dry ingredients into the batter, but overmixing makes the cake tough and dense. Ina says to mix just until incorporated, because the ricotta batter looks curdled and that tempts you to keep beating it smooth.

Source: Go-To Dinners cookbook (2022, Clarkson Potter), also featured on Be My Guest with Ina Garten (Laura Linney episode), verified from foodnetwork.com

Ina Garten Blueberry Ricotta Cake

Recipe by medshi8Course: Dessert, BreakfastCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

415

kcal

Total time

1

hour 

20

minutes

Baked at 350 degrees in a springform pan, this ricotta batter holds blueberries folded inside and scattered on top. Once cooled for 15 minutes, a light dusting of confectioners’ sugar finishes it before serving.

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 (Nielsen-Massey recommended)

• 1 teaspoon grated lemon zest

• 1 1/4 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon kosher salt

• 12 ounces fresh blueberries (1 pint), divided

• For serving:

• Sifted confectioners’ sugar, for dusting

Directions

• Preheat and prep the pan: Preheat the oven to 350 degrees, then grease and flour a 9-inch round springform pan and shake out the excess.
• Cream the butter and sugar: Beat the butter and sugar with the paddle attachment on medium for 3 minutes until light and fluffy, scraping down the bowl as needed.
• Add the eggs: With the mixer on low, add the eggs one at a time, and mix until each one is fully combined before adding the next.
• Add the wet ingredients: Mix in the ricotta, sour cream, vanilla, and lemon zest until combined, and don’t worry if the batter looks curdled because that is normal.
• Combine the dry ingredients: In a small bowl, stir together the flour, baking powder, and 1 teaspoon of kosher salt.
• Mix the batter: With the mixer on low, slowly add the dry ingredients and mix just until incorporated, because overworking the batter toughens the crumb.
• Fold in the blueberries: Use a rubber spatula to fold 8 ounces of blueberries into the batter, then transfer to the prepared springform pan.
• Top with remaining blueberries: Smooth the top of the batter and scatter the remaining 4 ounces of blueberries over the surface, pressing them in lightly.
• Bake the cake: Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.
• Cool and unmold: Transfer to a wire rack and cool for 15 minutes, then remove the springform sides.
• Dust and serve: Dust the top with confectioners’ sugar, then serve warm or at room temperature.

FAQs

Can I use frozen blueberries instead of fresh?

You can, but do not thaw them first. Frozen blueberries release more juice as they bake, and thawing them beforehand turns the batter blue and streaky.

Toss the frozen berries in a tablespoon of flour before folding them in, since the coating absorbs some of that extra liquid. The 4 ounces you scatter on top work fine frozen too, because they sink slightly less than thawed ones.

Can I substitute another cheese for the ricotta?

Mascarpone works as a swap, but it has more fat and less moisture than ricotta, which makes the cake richer and slightly denser. Use the same 1 cup measurement and expect a heavier crumb.

Cottage cheese also works if you blend it smooth in a food processor first, since the curds are too large to fold into batter. Avoid cream cheese entirely here, because it is much stiffer than ricotta and changes the texture to something closer to a cheesecake.

What goes well with this breakfast cake at brunch?

A savory counterpoint balances the sweetness of the cake, so think eggs or something with heat.mini Italian frittatas bring eggs, cheese, and vegetables to the table, which covers the protein side of brunch without competing with the cake.

For drinks, Bloody Mary pairs well because the tangy tomato cuts through the richness of the ricotta. A bowl of mixed fruit on the side rounds out the spread, since the fresh berries echo the blueberries in the cake.

Can I make this cake the night before?

The cake stores well at room temperature for up to 2 days when wrapped tightly in plastic wrap. The high fat content from the ricotta means the crumb holds its moisture longer, so it will not dry out overnight.

Warm individual slices at 300 degrees for 5 minutes before serving, because reheating brings back the soft texture. Skip the confectioners’ sugar dusting until right before you serve, since the powder dissolves into the surface and disappears if applied too early.

Can I bake this in a regular cake pan instead of a springform?

A standard 9-inch round cake pan works, but you will need to line the bottom with parchment paper and grease the sides well. The cake is too soft to flip upside down for removal, so the parchment lets you lift it straight out.

The springform matters because Ina dusts confectioners’ sugar on top as the final step. Removing the ring keeps that sugar layer intact, which you lose if you have to flip the cake onto a plate. If you love Ina’s baking, her Beattys chocolate cake uses a regular round pan and gives you a different recipe to try.