Moist Blueberry Ricotta Cake Recipe for Breakfast, Brunch or Dessert (Ina Garten Approved) by Jan Mostrom


Moist Blueberry Ricotta Cake Recipe for Breakfast, Brunch or Dessert (Ina Garten Approved)

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.

Serve this moist blueberry ricotta cake for dessert, brunch, breakfast or as a tasty snack. In fact, there is no bad time to let them eat this cake!

Note: 30Seconds is a participant in the Amazon affiliate advertising program and this post contains affiliate links, which means we may earn a commission or fees if you make a purchase via those links.

Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour and 5 minutes
Servings: 12

Ingredients

Helpful Products

Recipe Notes

  • 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: 

  1. 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.
  2. 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.)
  3. With mixer on low, add flour, baking powder and salt. Mix until smooth.
  4. Hand fold in 1 1/2 cups of the blueberries. Gently combine.
  5. If you are using a Bundt pan, add the remaining blueberries on the bottom of the pan.
  6. 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.
  7. 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.
  8. 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.)
  9. Top with a dusting of powdered sugar and enjoy warm or at room temperature.

Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily.

Related Products on Amazon We Think You May Like:

30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Stand Mixers
Stand Mixers $50 & Up
Bundt Pans
Bundt Pans $10 & Up
Mixing Bowls
Mixing Bowls $10 & Up
Vanilla
Vanilla $4 & Up
Flour
Flour $3 & Up

Incredibly Moist Blueberry Muffin Cake Recipe Is Better Than a Muffin

5-Minute Blueberry Muffin Mug Cake Recipe Is Better Than a Baker's Dozen

Moist & Easy Blueberry Cake Recipe Is Full of Juicy Fresh Blueberries

Moist & Fluffy Sheet Pan Buttermilk Blueberry Pancakes Recipe

Donna John
This looks delicious!!!
Jan Mostrom
Donna John I kept 1/2 the cake and gave the rest away to my neighbors. One of them said it's not a breakfast cake it's an anytime -of-day cake! Definitely one that is going to be on regular rotation!
Elisa Schmitz
Totally agree this is an "anytime-of-day-cake" - WOW! So beautiful, delicious and versatile. Blueberries are so perfectly ripe right now that I must make this cake, stat!
Jan Mostrom
Donna John I kept 1/2 the cake and gave the rest away to my neighbors. One of them said it's not a breakfast cake it's an anytime -of-day cake! Definitely one that is going to be on regular rotation!

join discussion

Please login to comment.

recommended tips

Moist Lemon Cheesecake Muffins Recipe Bursting With Fresh Blueberries

Delmarva Wet Cornbread Recipe: That Super Bowl™ Chili Needs a Side Dish