Ina Garten Blueberry Ricotta Breakfast Cake
This cake is built around a creamy ricotta base that keeps the crumb soft and slightly dense in the best way. Unlike overly sweet breakfast bakes, this one focuses on texture and fruit. The blueberries distribute evenly through the batter, creating small pockets of sweetness in every bite.
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 8
- Category: Cake
- Method: Baking
- Cuisine: American
Ingredients
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All-purpose flour (2 cups)
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Baking powder (2 teaspoons)
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Salt (½ teaspoon)
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Unsalted butter, softened (115 g / ½ cup)
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Granulated sugar (1 cup)
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Ricotta cheese (1 cup, full-fat recommended)
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Large eggs (3)
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Vanilla extract (1 teaspoon)
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Fresh blueberries (1½ cups)
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Lemon zest (1 teaspoon, optional)
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Icing sugar (optional, for dusting)
Instructions
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Prepare the pan – Grease and line the cake pan with parchment paper for easy removal.
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Mix dry ingredients – Whisk flour, baking powder, and salt in a bowl.
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Cream butter and sugar – Beat softened butter and sugar until light and fluffy.
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Add ricotta and eggs – Mix in ricotta until smooth, then add eggs one at a time, followed by vanilla.
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Combine mixtures – Gradually fold dry ingredients into the wet mixture until just combined.
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Add blueberries – Gently fold in blueberries and lemon zest if using.
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Transfer to pan – Spread the batter evenly into the prepared pan.
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Bake until golden – Bake at 175°C (350°F) for 45–55 minutes until a skewer inserted in the centre comes out clean.
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Cool before serving – Allow to cool in the pan for 10 minutes before transferring to a rack.