Ina Garten Blueberry Ricotta Breakfast Cake Recipe

This Ina Garten Blueberry Ricotta Breakfast Cake Recipe is a moist and fluffy recipe, which includes fresh blueberries and ricotta cheese. It’s a classic, foolproof recipe, ready in about 55 minutes.

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Ina Garten Blueberry Ricotta Breakfast Cake Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• Zest of 1 lemon
• 1/2 cup whole-milk ricotta cheese
• 1/4 cup whole milk
• 1 1/2 cups fresh blueberries
• 1 tablespoon all-purpose flour (for tossing with blueberries)
• Powdered sugar (for garnish, optional)

How To Make Ina Garten Blueberry Ricotta Breakfast Cake

1. Preheat and prep the pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Prep the blueberries: In a small bowl, toss blueberries with 1 tablespoon of flour. Set aside.
3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
4. Cream butter and sugar: In a large bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes).
5. Add eggs and flavor: Beat in the eggs one at a time, then mix in vanilla extract and lemon zest.
6. Add ricotta and milk: Stir in the ricotta cheese and milk until the mixture is smooth.
7. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
8. Fold in blueberries: Gently fold in the floured blueberries.
9. Bake: Pour the batter into the prepared pan, smooth the top, and bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
10. Cool and serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving if desired.

Recipe Tips

• Can I use frozen blueberries? Yes, just don’t thaw them—toss with flour and fold in frozen.
• What can I use instead of ricotta? Greek yogurt or sour cream are good substitutes.
• How to keep blueberries from sinking: Toss them in a little flour before adding to the batter.
• Can I use almond extract? Yes, swap half the vanilla for almond extract for a subtle twist.
• How to know it’s done: A toothpick should come out clean or with just a few moist crumbs.

What To Serve With Blueberry Ricotta Breakfast Cake

This soft and bright cake is perfect for breakfast or brunch. Serve it with:

• Hot coffee or espresso
• Fresh berries or fruit salad
• A dollop of whipped cream or yogurt
• A drizzle of lemon glaze or honey
• Scrambled eggs or a breakfast casserole

How To Store Blueberry Ricotta Breakfast Cake

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerate: Store in the fridge for up to 5 days. Bring to room temperature before serving.
Freeze: Wrap slices in plastic and foil, and freeze for up to 2 months. Thaw overnight.

Blueberry Ricotta Cake Nutrition Facts

• Calories: 310 kcal
• Carbohydrates: 38g
• Protein: 6g
• Fat: 15g
• Saturated Fat: 9g
• Sugar: 22g
• Fiber: 1g
• Calcium: 80mg
• Iron: 1.5mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this the night before?
Yes, bake and store it covered at room temp or in the fridge overnight.

Can I use lemon juice instead of zest?
Use zest for stronger flavor, but 1–2 teaspoons of juice can work in a pinch.

Is this cake sweet or more like a muffin?
It’s lightly sweet and very moist—perfect for breakfast or tea.

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend.

What size pan can I use instead of 9-inch round?
An 8-inch square pan works too—adjust baking time slightly.

Try More Recipes:

• Ina Garten Hard Boiled Eggs Recipe
• Ina Garten Raspberry French Toast Recipe
• Ina Garten Egg Salad Tartines Recipe