Ina Garten’s Blueberry Ricotta Cake Recipe Is a Slice of Breakfast Heaven by Ann Marie Patitucci
Food Network star Ina Garten (aka The Barfoot Contessa) revealed in a recent podcast interview that many of the foods she enjoys eating with Jeffrey on date nights are breakfast-for-dinner foods. (My boys call it“brinner.")
In a new episode of Be My Guest, the Barefoot Contessa welcomed actress Laura Linney to her home in the Hamptons. She served Linney a blueberry breakfast cake, and when the actor took just one bite, she reacted with, "Oh, come on!" The two chatted over slices of the cake, which fans familiar with Garten’s bestselling book Go-To Dinners: A Barefoot Contessa Cookbook have been raving about since it was released in October of 2022.
During the show, Garten shared that, "Everyone who makes this cake can't believe how easy it is! The ricotta and sour cream keep the cake moist and the blueberries and lemon zest give it lots of flavor. Even if you're having breakfast for dinner, you still need to have dessert, right?"
Of course; that makes sense to me (and my niece who refers to this as “breakfast dessert”). Enjoy this light and delicious blueberry cake recipe any time of day! Serve the blueberry cake warm or at room temperature.
Inside scoop: If you serve it warm, try it with a scoop of French vanilla ice cream (though maybe not for breakfast!).
Prep Time: 10 minutes
Cook Time: 45 minutes to 1 hour
Total Time: 55 minutes to 1 hour and 10 minutes
- 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
- 1 teaspoon grated lemon zest
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt, plus more to taste
- 1 pint (12 ounces) fresh blueberries (divided)
- sifted powdered sugar, for dusting
Here’s how to make it:
- Place the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat together on medium speed for about 3 minutes, or until light and fluffy, scraping down the sides of the bowl as needed. Lower the mixer speed to low, add the eggs one at time and mix until combined. Add the ricotta, sour cream, vanilla and lemon zest and mix well. The batter will look curdled, which is fine.
- In a small bowl, stir together flour, baking powder and 1 teaspoon kosher salt. With the mixer still on low, slowly add the dry ingredients to the batter, mixing just until incorporated. Using a rubber spatula, gently fold 8 ounces of the blueberries into the batter. Transfer the batter to a greased and floured 9-inch springform pan and smooth out the top. Sprinkle the remaining 4 ounces of blueberries evenly on the top of the cake, pressing them down lightly.
- Bake in a preheated 350-degree F oven for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. Transfer cake to a wire rack and allow to cool for 15 minutes. When ready to serve, remove the sides of the pan and lightly dust the top of the cake with powdered sugar.
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