Ricotta Blueberry Breakfast Cake

Ricotta Blueberry Breakfast Cake is that soft buttery treat I bake when I want breakfast to feel extra special or need something sweet for a lazy Sunday brunch. Each slice is loaded with creamy ricotta and bursts of juicy blueberries, with lemon zest and vanilla giving it that sunshiny kick. Whether you serve this with coffee or as a mid-morning snack, it always feels like an occasion.

I first made this for my sister’s birthday breakfast and it instantly became a family favorite – now we all look forward to finding those golden blueberry pockets baked inside.

Ingredients

• All-purpose flour: Ensures a classic tender crumb Use a good unbleached flour for best flavor
• Baking powder and baking soda: Help the cake rise and stay fluffy Always check your leaveners for freshness so your cake lifts properly
• Salt: Balances sweetness and enhances all the other flavors Use fine sea salt for even distribution
• Unsalted butter: Gives a rich base and creamy mouthfeel Make sure it’s softened for easier mixing
• Granulated sugar: Sweetens and helps form that delicate crust Choose pure cane sugar if possible for cleaner flavor
• Large eggs: Aid binding and turn your cake golden Use fresh eggs for richer taste
• Ricotta cheese: Makes the crumb especially moist with an airy texture Opt for whole milk ricotta and drain if watery
• Vanilla extract: Layers in warmth and aroma Go for pure vanilla if available
• Lemon zest: Brightens the cake and boosts the blueberry flavor Use fragrant unwaxed lemons and zest only the outer skin
• Blueberries: Bring juicy bursts throughout the cake Pick firm berries or use frozen straight from the bag to avoid purple streaks
• Turbinado sugar: Is optional but adds a sparkly crunchy top Sprinkle just before baking for that bakery look

Instructions

Preheat the Oven and Prepare the Pan:

Set your oven to 350 degrees F or 175 degrees C right from the start so it heats evenly Lightly grease a 9-inch round cake pan and line with parchment paper pressing it flush to the base This keeps your cake from sticking and makes for an easy release after baking

Mix the Dry Ingredients:

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt Take your time so the leaveners disperse evenly throughout the flour This ensures a light even crumb

Cream the Butter and Sugar:

Using an electric mixer in a large bowl, beat the softened butter and granulated sugar on medium speed Whip for at least two to three minutes until the mixture looks very pale and creamy Tiny air pockets form now that help your cake rise

Combine the Wet Ingredients:

Add the eggs one at a time, mixing well after each so the batter stays smooth Then add the ricotta cheese, vanilla extract, and lemon zest Beat just until everything is fully blended and you see a uniform creamy texture

Incorporate the Dry Mixture:

With the mixer on low, add the dry ingredient blend in two or three parts Mix only until you can no longer see dry flour This helps prevent a tough cake so resist overmixing

Fold in the Blueberries:

Using a rubber spatula, add the blueberries to the batter Gently lift and fold so the berries are evenly distributed without smashing them If using frozen blueberries add them right from the freezer to avoid purple swirls

Bake the Cake:

Pour the thick batter into your lined pan and use a spatula to spread the top evenly Sprinkle turbinado sugar across the surface if using for that crackly sweet finish Bake on the center oven rack for thirty eight to forty two minutes The cake should be golden on top and a toothpick inserted in the middle should come out clean

Cool and Serve:

Let the cake rest in the pan for fifteen minutes so it sets up slightly Use a small knife to run around the edge then turn out onto a wire rack Peel away the parchment paper Cool completely before slicing to ensure neat intact pieces

Pin

I absolutely love the sunny flavor that lemon zest adds Blending it with vanilla completely transforms this cake into a true morning treat My daughter always decided which piece has the most blueberries and that’s the one she steals first

Storage Tips

Ricotta Blueberry Breakfast Cake stays delicious on your counter for up to two days Just store it tightly wrapped or in an airtight container For longer freshness move it to the fridge where it keeps nicely for up to five days You can microwave a slice for fifteen seconds to restore warmth and softness By day two the cake is even more flavorful as the blueberries settle in

Ingredient Substitutions

If you are short on ricotta try using well drained cottage cheese whipped until smooth If dairy free swap in a thick coconut yogurt For the blueberries raspberries or blackberries add a twist but stir them in gently Whole wheat pastry flour replaces some of the all purpose and brings a bit of nuttiness but keep at least half regular flour for good texture

Serving Suggestions

I love serving this breakfast cake with a big mug of milky coffee or a tangy dollop of Greek yogurt If you have brunch guests lightly dust the top with powdered sugar right before serving Fresh berries on the side look gorgeous and amp up the summery mood You can even serve slightly warm for a comforting start to the day

Cultural or Historical Context

Breakfast cakes are a classic treat in many American kitchens This recipe takes inspiration from Italian ricotta tortes but with an easy approachable twist Instead of a dense dessert the ricotta in this cake keeps everything light enough for breakfast making it a staple in my family’s weekend rotation

Seasonal Adaptations

Use fresh blueberries in summer months for the juiciest brightest flavor Try adding chopped strawberries when they are at their peak Orange zest can swap in for lemon during winter citrus season

Success Stories

One of my friends made this cake for her book club brunch and said everyone raved about how light and moist it was Another reader swapped in blackberries and brought the cake to a picnic It disappeared within minutes The best part Everyone loves how easy it is to slice and serve in generous wedges

Freezer Meal Conversion

If you want to have breakfast cake on hand slice any leftovers and wrap them tightly in plastic then place in a freezer safe bag Each slice can be thawed on the counter or microwaved for quick weekday breakfasts Freezes well for up to two months

Pin

This cake is best served fresh but leftovers are a delightful treat for busy mornings.

Recipe FAQ

→ Can frozen blueberries be used instead of fresh?

Yes, frozen blueberries work well. Add them straight to the batter without thawing to prevent excess moisture.

→ What kind of pan is best?

A 9-inch round cake pan lined with parchment ensures even baking and easy release after cooling.

→ How do I keep the cake moist?

The combination of ricotta cheese and butter keeps the crumb tender and moist for a delightful texture.

→ Can I use whole wheat flour?

Part of the all-purpose flour can be substituted with whole wheat flour for extra fiber and a nutty note.

→ How should leftovers be stored?

Cool completely, then cover and store at room temperature for up to two days, or refrigerate for longer freshness.

→ Are there serving suggestions?

Try a dusting of powdered sugar, a dollop of Greek yogurt, or add sliced almonds on top before baking for crunch.