This delightful Ina Garten Blueberry Ricotta Breakfast Cake is prepared using fresh blueberries, whole-milk ricotta cheese, sour cream, unsalted butter, and white sugar. This flavorful breakfast cake recipe takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.
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Print RecipeIna Garten Blueberry Ricotta Breakfast Cake Ingredients
- 2 cups fresh blueberries
- 1 cup ricotta cheese, whole-milk
- 2 tablespoons sour cream
- 10 tablespoons unsalted butter, room temperature
- 1 cup white sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- A pinch of kosher salt
- Confectioners’ sugar for dusting (optional)
How To Make Ina Garten Blueberry Ricotta Breakfast Cake
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a 9-inch round springform pan with butter and lightly coat it with flour. Tap out any excess flour to ensure an even coating.
- Cream the Butter and Sugar: In a mixing bowl, use an electric mixer to beat the butter and sugar together for about 3 minutes. You want the mixture to look light and fluffy for the best texture.
- Combine Wet Ingredients: Lower the mixer speed and add the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, add the ricotta, sour cream, vanilla extract, and lemon zest, and mix until everything is well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, and a pinch of kosher salt. Gradually add this dry mixture to your wet mixture while mixing on low speed.
- Fold in Blueberries: Use a spatula to gently fold in two-thirds of the fresh blueberries into the batter. This ensures an even distribution of blueberries throughout the cake.
- Prepare for Baking: Pour the batter into your prepared springform pan and smooth the top with the spatula. Sprinkle the remaining blueberries evenly over the top of the batter for a beautiful finish.
- Bake the Cake: Place the pan in the preheated oven and bake for 45 to 55 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before removing the sides of the springform pan. If desired, dust the top with confectioners’ sugar before serving.
Recipe Tips
- Use room temperature ingredients: Let the butter, eggs, and ricotta come to room temperature before mixing. This ensures a smoother batter and better texture in your cake.
- Don’t overmix the batter: Gently fold in the dry ingredients and blueberries to avoid overmixing. Overmixing can result in a denser cake rather than a light and fluffy one.
- Check for doneness: Insert a toothpick in the center of the cake at the 45-minute mark. If it comes out clean or with a few crumbs, your cake is done.
- Cool completely before slicing: Let the cake cool in the pan for at least 15 minutes. This helps it set properly and makes it easier to slice without crumbling.
- Use fresh lemon zest: Fresh lemon zest enhances the flavor significantly. Avoid using bottled lemon juice or pre-grated zest as they lack the vibrant flavor of fresh lemon.
What To Serve With Blueberry Ricotta Cake
Serve your Blueberry Ricotta Breakfast Cake with a dollop of whipped cream, a side of fresh fruit salad, a serving of Greek yogurt with honey, a cup of hot herbal tea, or a glass of fresh-squeezed orange juice.
You can also pair it with a mixed berry compote or a slice of savory quiche for a balanced and satisfying meal.
How To Store Blueberry Ricotta Cake
To Refrigerate: Place leftover Blueberry Ricotta Breakfast Cake in an airtight container or wrap it tightly in plastic wrap. Store in the refrigerator for up to 5 days to maintain freshness and flavor.
To Freeze: You can freeze the cake by wrapping individual slices in plastic wrap and then placing them in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent excess moisture. Just fold them in gently to avoid streaking the batter with their juice.
What can I use as a substitute for ricotta cheese?
You can substitute ricotta cheese with cottage cheese. Blend the cottage cheese until smooth before adding it to the batter for a similar texture and consistency in the cake.
How do I prevent the blueberries from sinking to the bottom?
Toss the blueberries in a small amount of flour before folding them into the batter. This helps suspend the berries throughout the cake and prevents them from sinking to the bottom.
Ina Garten Blueberry Ricotta Breakfast Cake Nutrition Facts
- Calories: 285kcal
- Carbohydrates: 33g
- Protein: 5g
- Fat: 15g
- Saturated fat: 9g
- Cholesterol: 85mg
- Sodium: 105mg
- Potassium: 70mg
- Fiber: 1g
- Sugar: 21g
Try More Recipes:
- Blueberry Sour Cream Coffee Cake
- Lemon And Blueberry Cake
- Blueberry Scones With Lemon Glaze
Ina Garten Blueberry Ricotta Breakfast Cake
Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Dessert
Total time:1 hour 10 minutesServings:8 servingsCalories:285 kcal
Description
This delightful Ina Garten Blueberry Ricotta Breakfast Cake is prepared using fresh blueberries, whole-milk ricotta cheese, sour cream, unsalted butter, and white sugar. This flavorful breakfast cake recipe takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.
Ina Garten Blueberry Ricotta Breakfast Cake Ingredients
How To Make Ina Garten Blueberry Ricotta Breakfast Cake
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a 9-inch round springform pan with butter and lightly coat it with flour. Tap out any excess flour to ensure an even coating.
- Cream the Butter and Sugar: In a mixing bowl, use an electric mixer to beat the butter and sugar together for about 3 minutes. You want the mixture to look light and fluffy for the best texture.
- Combine Wet Ingredients: Lower the mixer speed and add the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, add the ricotta, sour cream, vanilla extract, and lemon zest, and mix until everything is well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, and a pinch of kosher salt. Gradually add this dry mixture to your wet mixture while mixing on low speed.
- Fold in Blueberries: Use a spatula to gently fold in two-thirds of the fresh blueberries into the batter. This ensures an even distribution of blueberries throughout the cake.
- Prepare for Baking: Pour the batter into your prepared springform pan and smooth the top with the spatula. Sprinkle the remaining blueberries evenly over the top of the batter for a beautiful finish.
- Bake the Cake: Place the pan in the preheated oven and bake for 45 to 55 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before removing the sides of the springform pan. If desired, dust the top with confectioners’ sugar before serving.
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