Moist Blueberry Ricotta Cake Recipe for Breakfast, Brunch or Dessert (Ina Garten Approved) by Jan Mostrom
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).
To make this moist blueberry cake recipe you will need butter, granulated sugar, eggs, whole-milk ricotta cheese, sour cream, vanilla extract, flour, baking powder, kosher salt, fresh 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.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour and 5 minutes
- 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
- 1 tablespoon baking powder
- kosher salt
- 2 cups fresh blueberries (divided)
- powdered sugar, for dusting
- Forget to take the eggs out? Put cold eggs into a warm bowl of water for about five minutes.
- If you use salted butter, omit the additional kosher salt.
- A 13x9-inch baking pan is too big for this recipe.
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.
- 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.)
- With mixer on low, add flour, baking powder and salt. Mix until smooth.
- 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.
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