Dreamy Blueberry Ricotta Breakfast Cake Recipe by Ina Garten

Mornings bloom with possibility when you slice into this delightful blueberry ricotta breakfast cake by Ina Garten that promises pure culinary joy.

Soft, tender crumbs studded with bursting blueberries create a morning masterpiece that feels both elegant and comforting.

Every forkful delivers a perfect balance of sweet berries and creamy ricotta.

The cake delicate texture melts on your tongue, making breakfast feel like a special occasion.

Fragrant with hints of vanilla and studded with plump blueberries, this recipe turns an ordinary morning into something extraordinary.

Weekend brunch or weekday treat, this cake will become your new breakfast obsession.

Grab your mixing bowl and let’s bake something delicious that will make everyone at the table smile.

Ina Garten’s Method for a Fluffy, Fruity Morning Cake

• Oven Preparation

Set the oven to a cozy 350°F and lovingly coat a round springform pan with butter and flour, ensuring no sticky spots remain.

• Butter and Sugar Magic

Whip butter and sugar together until they transform into a fluffy cloud of deliciousness, creating a light and airy base for the cake.

• Liquid Harmony

Gently introduce eggs one by one, then blend in creamy ricotta, tangy sour cream, aromatic vanilla, and bright lemon zest until everything mingles perfectly.

• Dry Ingredient Blend

Softly combine flour, baking powder, and a touch of salt in a separate bowl, creating a delicate powder mixture.

• Mixing Technique

Slowly incorporate the dry ingredients into the wet mixture, stirring with a gentle touch to keep the batter tender and smooth.

• Blueberry Adventure

Carefully fold most of the blueberries into the batter, saving a few to dance on top of the cake.

• Pan Transformation

Pour the silky batter into the prepared pan, smoothing the surface and decorating with remaining blueberries, pressing them softly into the cake.

• Baking Moment

Bake until the cake turns golden and a toothpick emerges clean, typically around 45-55 minutes.

• Finishing Touch

Allow the cake to rest in the pan briefly, then release from its springform home. Dust with a snowfall of powdered sugar and serve at a comfortable temperature.

Baking Tips for a Better Blueberry Ricotta Cake

• Swap fresh blueberries with frozen or mixed seasonal berries for delightful flavor variations.
• Sprinkle sliced almonds or chopped walnuts on top before baking for added crunch and nutty richness.
• Prepare the cake a day ahead and store at room temperature, wrapped tightly in plastic wrap to maintain moisture and freshness.
• Replace ricotta with Greek yogurt or cottage cheese for a lighter, tangier breakfast cake that still delivers incredible tenderness.
• Add a teaspoon of almond extract or cinnamon to the batter for a subtle, sophisticated twist that elevates the entire breakfast experience.

How Ina Would Serve a Slice at Brunch

• Savor Morning Magic: Pair this delightful blueberry ricotta breakfast cake with a steaming cup of coffee or tea for a perfect start to your day.
• Dress Up Your Slice: Drizzle a light lemon glaze over the top or add a dollop of fresh whipped cream to elevate the cake's creamy texture and fruity flavor.
• Breakfast Companion Combo: Serve alongside Greek yogurt or a fresh fruit salad to create a balanced and satisfying morning meal that'll make everyone at the table smile.
• Weekend Brunch Showstopper: Impress your guests by presenting this beautiful cake as a centerpiece for a relaxed weekend gathering, letting its rustic charm and delicious aroma wow your friends and family.

How to Store This Sweet Breakfast Treat

• Maximize Freshness: Store the blueberry ricotta breakfast cake in an airtight container at room temperature for up to 3 days, ensuring optimal taste and texture.
• Refrigerate for Longer Enjoyment: Extend the cake's shelf life by storing it in the refrigerator for up to 5 days. Cover tightly with plastic wrap to maintain moisture and prevent absorption of other food odors.
• Freeze for Future Cravings: Wrap individual slices or the entire cake in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months, allowing you to enjoy this delightful treat whenever the mood strikes.
• Revive Stored Slices: Bring refrigerated or frozen cake to room temperature before serving. For a fresh-from-the-oven experience, warm slightly in the microwave for 10-15 seconds or in a preheated oven at 300°F for a few minutes.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Calories: 339 kcal

Servings: 8

What Goes Into Ina Garten’s Blueberry Ricotta Breakfast Cake

• Butter: Provides rich, creamy texture and helps create a tender crumb that melts in your mouth.
• Granulated Sugar: Sweetens the cake and contributes to its golden, delicate crust.
• Eggs: Bind ingredients together and add structure to the cake's delightful softness.
• Ricotta Cheese: Introduces a luxurious moisture and subtle tangy flavor to the breakfast cake.
• Sour Cream: Enhances tenderness and adds a gentle tang that brightens the overall taste.

• Vanilla Extract: Delivers warm, aromatic depth to complement the blueberries.
• Lemon Zest: Brings a bright, citrusy note that elevates the cake's freshness.

• All-Purpose Flour: Creates the cake's foundational structure and ensures a smooth, consistent texture.
• Baking Powder: Helps the cake rise and achieve a light, airy consistency.
• Salt: Balances sweetness and intensifies the overall flavor profile.

• Fresh Blueberries: Adds bursts of juicy sweetness and vibrant color throughout the cake.
• Confectioners' Sugar: Provides a delicate, elegant finishing touch for serving.

Tools for Baking This Berry-Packed Ricotta Cake

• Electric mixer: Essential for creaming butter and sugar, beating eggs, and mixing batter smoothly.
• 9-inch springform pan: Perfect for easy cake removal and clean slicing.
• Rubber spatula: Ideal for gently folding blueberries into batter without crushing them.
• Mixing bowls: Needed for separating dry and wet ingredients.
• Measuring cups and spoons: Critical for accurate ingredient quantities.
• Zester or grater: Great for preparing fresh lemon zest.
• Toothpick: Useful for checking cake doneness.
• Cooling rack: Helps cake cool evenly after baking.

Heavenly Ina Garten Blueberry Ricotta Breakfast Cake Recipe

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• Total Time: 1 hour
• Yield: 8 1x

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Description

Ina Garten’s blueberry ricotta breakfast cake delights with its moist crumb and delicate flavor profile. Home bakers will appreciate this simple yet elegant morning treat that promises pure culinary comfort.

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Ingredients

Scale 1x2x3x

• 1 cup (250 grams) whole-milk ricotta
• 1 cup (200 grams) granulated sugar
• 10 tbsps (1¼ sticks/140 grams) unsalted butter, room temperature
• 3 extra-large eggs, room temperature
• 2 cups (12 oz/340 grams) fresh blueberries, divided
• 1¼ cups (160 grams) all-purpose flour (plain flour)
• 1 tbsp baking powder
• 2 tbsps (30 ml) sour cream
• 1 tsp vanilla extract
• 1 tsp grated lemon zest
• 1 tsp kosher salt (or sea salt)
• Confectioners’ sugar (icing sugar), for dusting

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Instructions

1. Preheat Environment: Position oven rack in center and warm to 350°F (180°C). Generously prepare a 9-inch springform pan with butter and flour, ensuring complete coverage and removing excess powder.
2. Create Creamy Base: Utilize electric mixer to whip butter and sugar at medium speed for 3-4 minutes until fluffy and pale, periodically scraping bowl sides for consistent blending.
3. Build Wet Foundation: Integrate eggs individually, mixing thoroughly after each addition. Fold in ricotta, sour cream, vanilla, and lemon zest until smooth and uniform, accepting slight curdled appearance.
4. Combine Dry Components: Gently whisk flour, baking powder, and salt in separate bowl, ensuring even distribution of ingredients.
5. Merge Mixtures: Delicately incorporate dry ingredients into wet mixture using low-speed mixing, stirring minimally to prevent overmixing and maintain cake’s tender texture.
6. Distribute Blueberries: Fold two-thirds of blueberries into batter using soft rubber spatula, carefully dispersing fruit without crushing delicate berries.
7. Assemble and Decorate: Transfer batter to prepared pan, smoothing surface evenly. Artfully scatter remaining blueberries across top, gently pressing into batter’s surface.
8. Bake and Verify: Position cake in preheated oven, baking 45-55 minutes until inserted toothpick emerges clean and cake displays golden-brown edges.
9. Cool and Serve: Rest cake in pan for 15 minutes, then carefully remove springform sides. Dust with confectioners’ sugar and serve warm or at room temperature for optimal enjoyment.

Notes

• Prevent Blueberry Sinking: Toss blueberries in a light dusting of flour before adding to batter to prevent them from dropping to the bottom during baking.
• Mixing Technique Matters: Mix wet and dry ingredients just until combined to maintain a tender, soft cake texture without developing tough gluten strands.
• Temperature Control: Let ingredients like eggs, butter, and ricotta reach room temperature for smoother blending and more consistent cake structure.
• Fresh vs. Frozen Berries: Fresh blueberries provide the best flavor and texture, but if using frozen, do not thaw beforehand to prevent color bleeding and maintain cake’s integrity.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 339
• Sugar: 21 g
• Sodium: 210 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 105 mg