Blueberry Ricotta Cake
A simple yet unexpectedly sophisticated light blueberry ricotta cake recipe that’s wonderful for any occasion.
This delicious blueberry ricotta cake is easy to make and can be served for breakfast, brunch, or dessert. The blueberries and lemon zest give this cake lots of flavor and the ricotta and sour cream keep the cake moist and tender. This Ina Garten blueberry ricotta breakfast cake recipe was a big hit with my entire family and it disappeared quickly.
How to Make a Blueberry Ricotta Cake
Preheat the oven to 350 degrees. Grease and flour a 9-inch springform cake pan or coat it well with cooking spray.
Combine the flour, baking powder, and salt together in a small bowl; mix well.
Beat the butter and 1 cup of sugar together in a large bowl of a stand mixer or with a hand mixer for 3 minutes, until light yellow and fluffy, scraping down the sides of the bowl as needed.
Turn the mixer to low and add the eggs, one at a time, mixing until combined. Add the ricotta, sour cream, vanilla, and lemon zest and mix well. Side Note: The batter will look a bit curdled.
Slowly add the dry ingredients to the batter, mixing until just combined. Fold in 8 ounces of the blueberries into the batter. Pour mixture into the prepared cake pan and smooth the top.
Scatter the remaining 4 ounces of blueberries on the cake, pressing them lightly. Sprinkle 1 tablespoon of sugar evenly on top of the cake.
Place into the oven and bake for 45-50 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and allow the cake to cool on a wire rack for 15 minutes.
When ready to serve, remove the cake from the pan and lightly dust with powdered sugar. Serve warm or at room temperature. Enjoy.
Equipment
Ingredients
- 1¼ cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- 10 tbsp unsalted butter, at room temperature
- 1 cup + 1 tbsp white sugar, divided
- 3 extra large eggs, at room temperature
- 1 cup whole-milk ricotta
- 2 tbsp sour cream
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 12 oz fresh blueberries, divided
- Powdered sugar, for serving
Instructions
- Preheat the oven to 350 degrees. Grease and flour a 9-inch springform cake pan or coat it well with cooking spray.
- Combine the flour, baking powder, and salt together in a small bowl; mix well.
- Beat the butter and 1 cup of sugar together in a large bowl of a stand mixer or with a hand mixer for 3 minutes, until light yellow and fluffy, scraping down the sides of the bowl as needed.
- Turn the mixer to low and add the eggs, one at a time, mixing until combined. Add the ricotta, sour cream, vanilla, and lemon zest and mix well. Side Note: The batter will look a bit curdled.
- Slowly add the dry ingredients to the batter, mixing until just combined. Fold in 8 ounces of the blueberries into the batter. Pour mixture into the prepared cake pan and smooth the top.
- Scatter the remaining 4 ounces of blueberries on the cake, pressing them lightly. Sprinkle 1 tablespoon of sugar evenly on top of the cake.
- Place into the oven and bake for 45-50 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and allow the cake to cool on a wire rack for 15 minutes.
- When ready to serve, remove the cake from the pan and lightly dust with powdered sugar. Serve warm or at room temperature. Enjoy.
This looks absolutely stunning! Wish I could have a slice now 🙂