Easy Ina Garten Blueberry Ricotta Breakfast Cake Recipe

Blueberry ricotta breakfast cake transforms ordinary mornings into extraordinary culinary experiences.

Soft, tender textures mingle with bursts of sweet-tart fruit throughout this delectable morning treat.

Home bakers adore how simple ingredients can create such a stunning result.

Each slice promises a perfect balance between rich dairy and bright fruity notes.

Weekend gatherings demand something special, and this cake delivers remarkable comfort and elegance.

Sophisticated yet approachable, the recipe welcomes both novice and experienced cooks into its delightful world.

Professional techniques blend seamlessly with home-style warmth, making every bite feel like a celebration: prepare to fall in love with breakfast all over again.

Why Ina Garten’s Blueberry Ricotta Breakfast Cake is the Perfect Start to Your Day

• Burst with Fresh Fruity Freshness: Packed with juicy blueberries, this breakfast cake delivers a vibrant burst of natural sweetness that instantly awakens your morning taste buds and brings a delightful fruity punch to your plate.
• Create Creamy Dreamy Texture: The combination of ricotta and sour cream creates an incredibly moist, tender cake that melts in your mouth with a luxurious, silky smooth texture that feels both light and indulgent.
• Whip Up Effortless Elegance: This recipe requires minimal technical skills yet produces a stunning breakfast treat that looks like it came straight from a professional bakery, making you feel like a culinary expert without spending hours in the kitchen.
• Perfect Weekend Morning Companion: Ideal for leisurely weekend breakfasts, brunch gatherings, or casual morning celebrations, this cake transforms an ordinary morning into a special moment of delicious relaxation and comfort.

Key Ingredients for Ina Garten’s Blueberry Ricotta Breakfast Cake

Main Ingredients:

• All-Purpose Flour: A key structural ingredient that gives the cake its tender crumb and base.

• Butter: Provides rich flavor and helps create a tender, moist cake texture.
• Ricotta Cheese: Adds moisture, creaminess, and a soft, delicate texture to the cake.
• Sour Cream: Enhances moisture and contributes to the cake's tangy, rich flavor profile.

• Granulated Sugar: Sweetens the cake and helps create a light, tender texture.
• Vanilla Extract: Adds warm, deep flavor that complements the blueberries.
• Lemon Zest: Brings bright, citrusy notes that elevate the overall taste.

• Eggs: Bind ingredients together and provide structure to the cake.

• Fresh Blueberries: Star ingredient that adds bursts of sweet-tart flavor and juicy texture.

• Baking Powder: Helps the cake rise and creates a light, airy texture.
• Kosher Salt: Balances and enhances the cake's overall flavor.

• Confectioners' Sugar: Optional topping that adds a delicate sweetness and elegant appearance.

How to Make Ina Garten’s Blueberry Ricotta Breakfast Cake

Step 1: Warm Up the Oven

Crank your oven to 350°F (175°C). Grab a 9-inch round springform pan and give it some love with butter and a light flour dusting. Shake out any extra flour for a smooth start.

Step 2: Whip Up Butter and Sugar

Grab an electric mixer and beat the butter and sugar together for 3 minutes. You’re looking for a dreamy, cloud-like mixture that’s light and fluffy.

Step 3: Blend Wet Ingredients

• Ricotta cheese
• Sour cream
• Vanilla extract
• Lemon zest

Mix until everything looks smooth and happy.

Step 4: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Kosher salt

Slowly add this dry mix to your wet ingredients, keeping the mixer on low speed.

Step 5: Invite Blueberries to the Party

Grab a spatula and gently fold 2/3 of the fresh blueberries into the batter. Spread the love evenly!

Step 6: Get Ready to Bake

Pour the batter into your prepared pan and smooth the top. Sprinkle the remaining blueberries across the surface for a gorgeous look.

Step 7: Bake to Perfection

Slide the pan into the oven and bake for 45 to 55 minutes. Check doneness by inserting a toothpick – it should come out clean or with just a few crumbs.

Step 8: Cool and Celebrate

Let the cake chill in the pan for 15 minutes. Remove the springform sides and dust with a light shower of confectioners’ sugar if you’re feeling fancy. Slice, serve, and enjoy your morning masterpiece!

Pro Tips for Ina Garten’s Blueberry Ricotta Breakfast Cake

• Zest with Precision: Grate only the bright yellow part of the lemon peel, avoiding the bitter white pith underneath. Use a microplane or fine grater for delicate, flavorful zest that releases maximum citrus essence.
• Prevent Berry Sinking: Toss blueberries in a light dusting of flour before adding to the batter. This simple trick helps suspend the berries evenly throughout the cake, preventing them from dropping to the bottom.
• Measure Ingredients Accurately: Avoid packing flour or using liquid measuring cups for dry ingredients. Level off dry ingredients with a straight edge for consistent cake texture and perfect rise.
• Test Cake Readiness Smartly: Watch for golden edges and a slightly springy center when checking doneness. A toothpick inserted near the center should come out with just a few moist crumbs clinging to it.
• Temperature Matters Most: Keep ingredients at room temperature for about 30 minutes before baking. Warm eggs, butter, and ricotta blend more smoothly, creating a lighter, more tender cake texture.

How to Store Ina Garten’s Blueberry Ricotta Breakfast Cake

• Seal Completely: Protect the cake's moisture by storing in an absolutely airtight glass container with a tight-fitting lid. Keep slices separate using parchment paper to prevent sticking and maintain individual cake slice integrity.
• Freeze Smartly: Individually wrap each slice in plastic wrap, then place in a labeled freezer bag to prevent freezer burn. Remove excess air from the bag before sealing to preserve texture and prevent ice crystals from forming during long-term storage.
• Refrigeration Rules: Position the cake on the middle shelf of the refrigerator away from strong-smelling foods. Check the cake daily and consume within 5 days for optimal taste and freshness, discarding if any signs of mold or unusual odors appear.

Creative Variations on Ina Garten’s Blueberry Ricotta Breakfast Cake

• Berry Blend Bonanza: Swap blueberries with a mixed berry combination of raspberries, blackberries, and strawberries for a vibrant and colorful breakfast cake that bursts with different fruit flavors.
• Citrus Zinger: Increase the lemon zest and add orange zest to create a brighter, more complex citrus profile that complements the rich ricotta and adds a refreshing morning kick.
• Nutty Morning Glory: Fold in chopped almonds or pecans into the batter and sprinkle toasted nuts on top for a crunchy texture that adds depth and a subtle nutty undertone to the breakfast cake.
• Spiced Sunrise Special: Mix in ground cinnamon and a pinch of nutmeg to the dry ingredients, creating a warm, aromatic version that brings cozy breakfast vibes to the classic ricotta cake.

Ina Garten’s Blueberry Ricotta Breakfast Cake: A Perfect Morning Treat

Ina Garten’s blueberry ricotta breakfast cake emerges as pure morning magic, bridging comfort and elegance with each delectable slice.

Delicate crumbs whisper stories of fresh berries and creamy ricotta, creating breakfast memories that linger beyond the plate.

Seasonal blueberries dance through tender cake layers, promising morning delight with sophisticated charm.

Breakfast tables worldwide will welcome this extraordinary recipe, transforming ordinary mornings into celebratory moments.

Home bakers can easily master this Barefoot Contessa classic with simple ingredients and straightforward techniques.

Passionate culinary adventurers: share this miraculous recipe, comment with your baking experiences, and spread deliciousness across social media platforms.

Ina Garten Blueberry Ricotta Breakfast Cake Recipe

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4.5 from 35 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Ina Garten’s blueberry ricotta breakfast cake delivers a luxurious morning indulgence straight from her Hamptons kitchen. Delicate ricotta and juicy blueberries create a moist, elegant pastry you’ll savor with morning coffee.

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Ingredients

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Main Ingredients:

• 2 cups (473 ml) fresh blueberries
• 3 large eggs, room temperature
• 1 cup (240 ml) ricotta cheese, whole-milk
• 1 cup (200 g) white sugar
• 10 tablespoons (142 g) unsalted butter, room temperature

Dry Ingredients:

• 1 ¼ cups (156 g) all-purpose flour
• 1 tablespoon baking powder
• 1 pinch of kosher salt

Additional Ingredients:

• 2 tablespoons (30 ml) sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• Confectioners’ sugar for dusting (optional)

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Instructions

1. Prepare the baking environment by heating the oven to 350°F (175°C). Thoroughly coat a 9-inch (23-centimeter) round springform pan with butter, then dust with flour, carefully removing any excess to create a uniform surface.
2. Using an electric mixer, cream butter and sugar together for approximately 3 minutes until the mixture becomes pale and develops a whipped, airy consistency.
3. Introduce eggs individually to the butter-sugar mixture, ensuring complete integration after each addition. Incorporate ricotta cheese, sour cream, vanilla extract, and lemon zest, blending until the mixture achieves a smooth, uniform texture.
4. In a separate container, whisk together all-purpose flour, baking powder, and kosher salt. Gradually introduce the dry ingredients into the wet mixture, mixing on low speed to prevent overmixing.
5. Delicately fold two-thirds of the fresh blueberries into the batter using a flexible spatula, distributing them evenly throughout the mixture.
6. Transfer the batter into the prepared springform pan, smoothing the surface with the spatula. Scatter the remaining blueberries across the top of the batter for an attractive presentation.
7. Position the pan in the preheated oven and bake for 45 to 55 minutes. Test for doneness by inserting a toothpick into the center – it should emerge clean or with minimal crumbs clinging to it.
8. Allow the cake to rest in the pan for 15 minutes, then carefully release the springform pan’s sides. Optional: Dust the top with a light sprinkle of confectioners’ sugar before serving to enhance its visual appeal.

Notes

• Freezes wonderfully for up to 3 months, making it a great make-ahead breakfast or dessert option.
• Serve warm with a dollop of fresh whipped cream or a scoop of vanilla ice cream for extra indulgence.
• Pro tip: Toss blueberries in a little flour before folding into the batter to prevent them from sinking.
• Choose ripe, plump blueberries for the most intense flavor and best visual appeal.
• Use room temperature ingredients to ensure the smoothest, most even cake batter possible.
• The lemon zest provides a bright, subtle citrus note that complements the sweet blueberries beautifully.
• Perfect for weekend brunches, casual gatherings, or a special morning treat that feels like a warm hug.
• Ricotta cheese adds a luxurious, creamy texture that makes each bite incredibly smooth and indulgent.
• Fresh blueberries burst with juicy sweetness, creating pockets of fruity flavor throughout the tender, rich cake.
• Elevate your breakfast game with this delightful blueberry ricotta cake that transforms a simple morning into a gourmet experience.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 350
• Sugar: 30 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 90 mg