Moist Blueberry Ricotta Cake Recipe Is Ina Garten Approved & Amazingly Moist by Jan Mostrom
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If you follow me on 30Seconds, you may have noticed that I love cooking with fresh ingredients I can find locally. I'm also slightly obsessed with Ina Garten (AKA Barefoot Contessa) and her beautiful gifts of cooking and hospitality. (More Ina-inspired recipes coming soon!)
When I saw this blueberry ricotta breakfast cake recipe I just had to make it for our family. The original cake recipe calls for a round springform pan, but I didn't have one so I made it in a bundt pan. In either case, it's delicious and perfectly acceptable to eat for breakfast or brunch (at least according to Ina, and that's good enough for me).
Variation: Instead of a bundt pan or springform pan, you could use a 13x9-inch baking pan.
To make this moist blueberry cake recipe you will need butter, granulated sugar, eggs, whole-milk ricotta cheese (check out the health benefits of ricotta cheese), sour cream, vanilla extract, flour, baking powder, kosher salt, fresh blueberries (read about the health benefits of blueberries) and powdered sugar. For my gluten-free friends, just substitute out the all-purpose flour for gluten-free flour and you'll be able to enjoy this glorious cake warm or at room temperature.
Serve this moist blueberry ricotta bundt cake for dessert, brunch, breakfast or as a tasty snack. In fact, there is no bad time to let them eat this cake!
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour and 5 minutes
Servings: 12
Ingredients
- 10 tablespoons (1 1/4 sticks) 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 vanilla extract
- zest from 1 washed lemon
- 1 1/4 cups all-purpose flour (or gluten-free flour)
- 1 tablespoon baking powder
- kosher salt
- 2 cups fresh blueberries (divided)
- powdered sugar, for dusting
Here's how to make it:
- Grease and flour a bundt pan, 9-inch round springform or other baking pan of a similar size. In a mixing bowl, combine butter and granulated sugar and blend for 2 to 3 minutes until smooth. (For a gluten-free cake, use gluten-free flour.)
- With the mixer on low, add the eggs one at a time. Add ricotta, sour cream, vanilla and lemon zest and mix to combine. (Don't worry that it looks curdled. That is the way it should look right now. Forget to take the eggs out? Put cold eggs into a warm bowl of water for about five minutes.)
- With mixer on low, add flour, baking powder and salt. Mix until smooth. (If you use salted butter, omit the additional kosher salt.)
- Hand fold in 1 1/2 cups of the blueberries. Gently combine.
- If you are using a bundt pan, add the remaining blueberries on the bottom of the pan.
- Spoon the batter gently on top. If you are using a springform pan, put batter in first then add the blueberries on top, gently pressing them into the batter a bit.
- Bake in a preheated 350-degree F oven for about 45 minutes or until a toothpick comes out clean. Remove from oven and cool for 15 minutes in pan.
- After 15 minutes, gently use a small spatula to loosen sides and flip the bundt cake onto a cooling rack. (If springform, just release the sides of the pan, loosen the bottom piece and transfer onto cooling rack.)
- Top with a dusting of powdered sugar and enjoy warm or at room temperature. Store the cake in an airtight container to keep him fresh.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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