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.
Ingredients
Scale
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)
Instructions
- 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.
- Using an electric mixer, cream butter and sugar together for approximately 3 minutes until the mixture becomes pale and develops a whipped, airy consistency.
- 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.
- 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.
- Delicately fold two-thirds of the fresh blueberries into the batter using a flexible spatula, distributing them evenly throughout the mixture.
- 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.
- 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.
- 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