Moist Blueberry Ricotta Breakfast Cake
A moist, tender breakfast cake with a soft custardy center and jammy blueberries. Brown butter and whole-milk ricotta give this easy brunch staple a rich, sophisticated flavor profile.
Equipment
- 8-inch round cake pan or 9-inch springform pan
- Skillet
- Large Mixing Bowl
- Whisk
Ingredients
- 3 large eggs
- 1/2 cup plus 2 tablespoons (124g) granulated sugar
- 6 tablespoons (85g) butter, melted
- 1 cup (227g) ricotta cheese
- 1 cup (227g) sour cream
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon table salt
- 1 1/4 teaspoons baking powder
- 1 1/2 cups (255g) blueberries, fresh or frozen
- cinnamon or confectioners' sugar, for serving (optional)
Instructions
Prep the Pan and Build the Base
- Heat your oven to 350°F and lightly grease an 8-inch round cake pan or a 9-inch springform pan that’s at least 2 inches deep.
- Brown the butter in a skillet over medium heat until the milk solids turn golden and the kitchen smells nutty. Let it cool slightly before mixing.
Whisk and Mix the Batter
- In a large mixing bowl, rub the lemon zest into the granulated sugar until damp and fragrant. Whisk the eggs and sugar together for 3 minutes until the mixture is thick, pale, and airy.
- Whisk in the slightly cooled butter, ricotta, sour cream, and vanilla until combined. Note that the batter may look slightly curdled at this stage.
- Add the flour, salt, and baking powder. Fold gently just until no dry streaks remain, taking care not to overmix.
Bake Until Lightly Golden
- Spoon the batter into the prepared pan and smooth the top. Scatter the blueberries evenly over the surface.
- Bake for 45 to 50 minutes for fresh berries (or 55 to 65 minutes for frozen) until the edges are browned and the center is set with a slight jiggle.
Let It Set Before Slicing
- Set the cake on a rack and leave it at room temperature for 30 minutes. This rest allows the custardy center to firm up for clean slicing.
Notes
Texture Tip: Whisk the eggs and sugar for at least 3 minutes. This incorporated air provides a fluffier crumb that balances the creamy ricotta center.
Ingredient Choice: Use whole-milk ricotta for the best flavor and structure. Low-fat varieties can release too much moisture, leading to a watery texture.
Storage: Store the cooled cake in the refrigerator for up to 5 days. The flavor often deepens and improves by the next morning.
Berry Prep: If using frozen blueberries, do not thaw them. Toss them in a tiny bit of flour before scattering to prevent them from sinking or bleeding too much color.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.