Breakfast

Ina Garten Blueberry Ricotta Breakfast Cake

Ina Garten Blueberry Ricotta Breakfast Cake

Ina Garten’s Blueberry Ricotta Breakfast Cake is made with butter, granulated sugar, eggs, ricotta, sour cream, vanilla extract, lemon zest, flour, baking powder, salt, and fresh blueberries. This delicious breakfast cake recipe creates a moist, fruity treat that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.

This Ina Garten Blueberry Ricotta Breakfast Cake Recipe Is From Go-To Dinner Cookbook by Ina Garten.

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Ingredients Needed:

  • 10 tablespoons (1¼ sticks/140g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 3 extra-large eggs, room temperature
  • 1 cup (250g) whole-milk ricotta
  • 2 tablespoons (30ml) sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest
  • 1¼ cups (160g) all-purpose flour (plain flour)
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt (or sea salt)
  • 2 cups (12oz/340g) fresh blueberries, divided
  • Confectioners’ sugar (icing sugar), for dusting

How To Cook Blueberry Ricotta Breakfast Cake:

  1. Preheat the oven: Set your oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round springform pan, shaking out excess flour.
  2. Cream butter and sugar: Beat the butter and sugar in an electric mixer on medium speed for 3 minutes until light and fluffy. Scrape down the sides of the bowl.
  3. Add eggs and wet ingredients: With the mixer on low, add the eggs one by one, beating well after each addition. Add the ricotta, sour cream, vanilla, and lemon zest, then mix until combined (the batter may look curdled).
  4. Mix dry ingredients: In a separate bowl, stir together the flour, baking powder, and salt.
  5. Combine wet and dry ingredients: With the mixer on low, slowly add the dry ingredients to the wet mixture, mixing just until incorporated.
  6. Fold in blueberries: Gently fold two-thirds of the blueberries into the batter using a rubber spatula.
  7. Pour batter into pan: Transfer the batter to the prepared pan and smooth the top. Scatter the remaining blueberries on top and press them lightly into the surface.
  8. Bake the cake: Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool and serve: Let the cake cool in the pan for 15 minutes. Remove the sides of the pan, dust with confectioners’ sugar, and serve warm or at room temperature.
Ina Garten Blueberry Ricotta Breakfast Cake
Ina Garten Blueberry Ricotta Breakfast Cake

Recipe Tips

  • Use room temperature ingredients: Make sure your butter, eggs, and ricotta are at room temperature. This helps everything mix together smoothly and gives you a better texture.
  • Don’t overmix the batter: Once you add the dry ingredients, mix just until combined. Overmixing can make the cake dense instead of light and fluffy.
  • Coat blueberries in flour: Before adding the blueberries to the batter, toss them lightly in a bit of flour. This prevents them from sinking to the bottom of the cake.
  • Test for doneness early: Start checking the cake at 45 minutes by inserting a toothpick into the center. Every oven is different, so it’s better to check early to avoid overbaking.
  • Cool in the pan for 15 minutes: Let the cake cool in the pan before removing it. This keeps the cake from breaking apart when you take it out.

How To Store & Reheat Leftovers

  • Refrigerate: Let leftovers Blueberry Ricotta Breakfast Cake cool to room temperature. Wrap it in plastic or put it in an airtight container, then refrigerate it for up to 3 days.
  • Freeze: After cooling, wrap leftovers Blueberry Ricotta Breakfast Cake in plastic and place it in a freezer-safe container. Freeze for up to 2 months. Thaw it in the fridge overnight before serving.
  • Reheating: To reheat, preheat the oven to 170°C (350°F), cover leftovers Blueberry Ricotta Breakfast Cake with foil, and warm it for 10-15 minutes. For a quicker option, microwave individual slices for 20-30 seconds.

Nutrition Facts

Serving Size: 1 slice (assuming 12 servings)

  • Calories: 439
  • Total Fat: 22 g
  • Saturated Fat: 13 g
  • Cholesterol: 143 mg
  • Sodium: 230 mg
  • Potassium: 261 mg
  • Total Carbohydrate: 50 g
  • Dietary Fiber: 1 g
  • Sugars: 34 g
  • Protein: 10 g

Try More Ina Garten Recipes:

Ina Garten Blueberry Ricotta Breakfast Cake
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Print Recipe

Ina Garten Blueberry Ricotta Breakfast Cake

Author: Rihab Cooking Method:Baking Cuisine:American, British Courses:Breakfast Recipe Keys: B Blueberry Ricotta Breakfast Cake
Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesRest time: 15 minutesTotal time:1 hour 15 minutesServings:8 servingsCalories:439 kcal Best Season:Suitable throughout the year

Description

Ina Garten’s Blueberry Ricotta Breakfast Cake is made with butter, granulated sugar, eggs, ricotta, sour cream, vanilla extract, lemon zest, flour, baking powder, salt, and fresh blueberries. This delicious breakfast cake recipe creates a moist, fruity treat that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.

Ingredients

Instructions

  1. Preheat the oven: Set your oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round springform pan, shaking out excess flour.
  2. Cream butter and sugar: Beat the butter and sugar in an electric mixer on medium speed for 3 minutes until light and fluffy. Scrape down the sides of the bowl.
  3. Add eggs and wet ingredients: With the mixer on low, add the eggs one by one, beating well after each addition. Add the ricotta, sour cream, vanilla, and lemon zest, then mix until combined (the batter may look curdled).
  4. Mix dry ingredients: In a separate bowl, stir together the flour, baking powder, and salt.
  5. Combine wet and dry ingredients: With the mixer on low, slowly add the dry ingredients to the wet mixture, mixing just until incorporated.
  6. Fold in blueberries: Gently fold two-thirds of the blueberries into the batter using a rubber spatula.
  7. Pour batter into pan: Transfer the batter to the prepared pan and smooth the top. Scatter the remaining blueberries on top and press them lightly into the surface.
  8. Bake the cake: Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool and serve: Let the cake cool in the pan for 15 minutes. Remove the sides of the pan, dust with confectioners’ sugar, and serve warm or at room temperature.

Notes

  • Use room temperature ingredients: Make sure your butter, eggs, and ricotta are at room temperature. This helps everything mix together smoothly and gives you a better texture.
  • Don’t overmix the batter: Once you add the dry ingredients, mix just until combined. Overmixing can make the cake dense instead of light and fluffy.
  • Coat blueberries in flour: Before adding the blueberries to the batter, toss them lightly in a bit of flour. This prevents them from sinking to the bottom of the cake.
  • Test for doneness early: Start checking the cake at 45 minutes by inserting a toothpick into the center. Every oven is different, so it’s better to check early to avoid overbaking.
  • Cool in the pan for 15 minutes: Let the cake cool in the pan before removing it. This keeps the cake from breaking apart when you take it out.
Keywords:Ina Garten Blueberry Ricotta Breakfast Cake

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