Ina Garten knows a thing or two about creating irresistible brunch dishes, and this blueberry ricotta coffee cake is a perfect example. Moist and tender from the addition of ricotta cheese, it bakes up beautifully every time with a golden top and pockets of juicy blueberries. The light lemon zest brightens the flavor, while a dusting of confectioners’ sugar adds a simple, elegant finish.
This versatile cake is as welcome at breakfast or brunch as it is alongside afternoon tea or even as a light dessert. It’s a recipe that feels special yet approachable—ideal for entertaining or just treating yourself to something homemade and comforting.
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
*Raspberries can also be used—just be sure they’re completely dry and free of excess moisture.
METHOD:
Preheat oven to 350°F. Grease and flour a 9-inch springform pan, tapping out any excess flour.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until pale and fluffy, about 3 minutes, scraping down the sides as needed.
Add eggs one at a time, mixing well after each addition. Mix in ricotta, sour cream, vanilla, and lemon zest until combined. The batter may look slightly curdled—that’s normal.
In a small bowl, whisk together flour, baking powder, and salt. With the mixer on low, gradually add dry mixture to the wet mixture, mixing until just incorporated. Do not overmix.
Using a spatula, gently fold 2/3 of the blueberries into the batter. Spread batter evenly into the prepared pan, then scatter the remaining blueberries on top and gently press them in.
Place the springform pan on a sheet pan to catch any drips. Bake 45–55 minutes, or until golden brown and a toothpick inserted in the cen
*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.
