Ricotta Blueberry Breakfast Cake (Print)

Tender breakfast cake with creamy ricotta and juicy blueberries, perfect for relaxed mornings.

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 cup ricotta cheese
09 - 2 teaspoons vanilla extract
10 - Zest of 1 lemon

→ Fruit

11 - 1 1/2 cups fresh blueberries

→ Topping (Optional)

12 - 2 tablespoons turbinado sugar

# Method:

01 - Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
03 - In a large bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, approximately 2 to 3 minutes.
04 - Add the eggs one at a time, ensuring each egg is thoroughly incorporated before adding the next. Mix in the ricotta cheese, vanilla extract, and lemon zest until all components are well combined.
05 - Gradually incorporate the whisked dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix the batter.
06 - Gently fold the fresh blueberries into the batter using a rubber spatula until they are evenly distributed.
07 - Pour the prepared batter into the greased and lined cake pan. Smooth the top of the batter. If desired, sprinkle the surface with turbinado sugar.
08 - Bake for 38 to 42 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top appears golden brown.
09 - Allow the cake to cool in the pan for 15 minutes before carefully transferring it to a wire rack to cool completely. Slice and serve once fully cooled.

# Expert Advice:

01 -
  • Pantry and fridge staples make this cake an easy option any day
  • The ricotta keeps it outrageously moist while adding extra protein
  • Great way to use fresh or frozen blueberries any time of year
  • No fancy techniques or equipment needed
02 -
  • Great source of protein and calcium thanks to the ricotta base
  • Keeps its moisture for days so you can make ahead
  • Works beautifully with gluten free all purpose flour blends
03 -
  • Always cream that butter and sugar for the full two or three minutes The fluffy texture depends on it
  • If using frozen berries roll them in a bit of flour before folding them in It helps prevent them from sinking to the bottom
  • Letting the cake fully cool is hard but absolutely worth it The crumb sets and slices come out perfectly neat every time

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