Ina Garten knows a thing or two about making delicious brunches. This blueberry breakfast cake comes out beautifully each time, and is moist and tender, thanks to the ricotta cheese. This cake is good any time of day — breakfast, brunch, or even as an afternoon tea cake!
INGREDIENTS:
10 tablespoons unsalted butter, at room temperature
1 cup sugar
3 extra-large eggs, at room temperature
1 cup whole-milk ricotta
2 tablespoons sour cream
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 cups fresh blueberries, divided *
Sifted confectioners’ sugar, for dusting
METHOD:
Preheat the oven to 350°F. Grease and flour a 9-inch round springform pan, shaking out any excess flour.
In the bowl of a stand mixer, place the butter and sugar; using the paddle attachment beat on medium speed until the mixture is light and fluffy, about three minutes, scraping down the sides of the bowl as needed.
With the mixer on low speed, add the eggs one at a time, until well incorporated before adding the next egg.
Add the ricotta, sour cream, vanilla extract, and lemon zest and mix until combined, scraping down the sides of the bowl. The batter may look curdled — that’s normal.
Whisk together flour, baking powder, and salt in a small mixing bowl. With the mixer on low, add dry ingredients to the egg and butter mixture, mixing just until incorporated.
Using a spatula, gently fold in 2/3 of the blueberries into the batter. Pour the batter into the prepared springform pan and smooth the top. Sprinkle the remaining blueberries on top of the batter and gently press them into the batter.
Set the springform cake pan on a sheet pan. (This saves the bottom of your oven!) Bake for 45-55 minutes or until golden brown. Test with a toothpick, if you’re unsure about doneness. Insert a toothpick in the middle of the cake — it should come out clean.)
Set the pan on a cooling rack for 15 minutes. Remove the sides of the springform pan. Lightly sift a dusting of confectioners sugar on top of the cake. Serve the cake warm or at room temperature.
*Raspberries can also be used — just be sure that they are completely dry and free of any excess moisture.
YIELD: 8 servings
SOURCE: Adapted from Ina Garten recipe, Blueberry Ricotta Breakfast Cake.
