Easy Ina Garten Blueberry Ricotta Breakfast Cake Recipe

Blueberry ricotta breakfast cake elevates mundane mornings with its heavenly charm.

Imagine sinking your teeth into a cloud-like slice bursting with juicy berries and creamy richness.

This culinary marvel turns simple ingredients into a spectacular morning symphony.

Tender crumbs dance with sweet-tart blueberries, creating a sensory experience that awakens sleepy taste buds.

Bakers of all skill levels can craft this elegant yet approachable treat with ease.

The cake’s delicate texture and vibrant flavor profile make weekend breakfasts feel like gourmet celebrations.

One bite, and you’ll understand why this recipe has stolen the hearts of breakfast enthusiasts everywhere.

Quick Recipe Overview

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Calories: 320 kcal

Servings: 8

Ingredients List for Ina Garten’s Blueberry Ricotta Breakfast Cake

• Butter: Select high-quality, unsalted butter for rich, smooth texture.
• Sugar: Choose granulated white sugar for consistent sweetness.
• Eggs: Fresh, room temperature eggs blend more smoothly.
• Ricotta Cheese: Seek creamy, smooth texture without excess liquid.
• Sour Cream: Select full-fat version for enhanced richness.
• Vanilla Extract: Pure extract delivers deeper, more authentic flavor.
• Lemon Zest: Use fresh, bright yellow lemons with vibrant outer skin.

• All-Purpose Flour: Sift to eliminate potential lumps.
• Baking Powder: Check freshness for optimal rising.
• Kosher Salt: Enhances overall cake flavor profile.

• Blueberries: Select plump, firm, deeply colored berries without soft spots, preferably fresh and seasonal.

Equipment Essentials for Ina’s Breakfast Cake

• Electric Mixer: Powerful kitchen buddy for whipping butter, sugar, and blending wet ingredients smoothly.
• 9-inch Springform Pan: Essential round pan with removable sides for easy cake release and beautiful presentation.
• Large Mixing Bowls: Two separate bowls for combining wet and dry ingredients without mess.
• Spatula: Gentle tool for folding blueberries into batter and spreading mixture evenly.
• Measuring Cups and Spoons: Precise kitchen helpers for accurate ingredient quantities.
• Toothpick: Quick doneness tester to check if cake is perfectly baked.
• Sifter or Fine Mesh Strainer: Optional for dusting confectioners' sugar on top.
• Zester or Grater: Small tool for creating fresh lemon zest.
• Cooling Rack: Optional surface for allowing cake to cool completely after baking.

Ina Garten’s Steps to Bake a Blueberry Ricotta Cake

• Prepare the Oven

Heat the oven and get your baking pan ready by coating it with butter and a light sprinkle of flour. Tap out excess flour to create a smooth surface for your cake.

• Create Creamy Base

Whip butter and sugar together using an electric mixer until the mixture becomes soft and airy, with a cloud-like texture that looks absolutely dreamy.

• Blend Wet Ingredients

Gradually add eggs to the mixture, ensuring each one incorporates fully. Mix in ricotta, sour cream, vanilla, and lemon zest until the batter looks silky and smooth.

• Mix Dry Components

Combine flour, baking powder, and salt in a separate bowl. Slowly fold these dry ingredients into the wet mixture, keeping the mixer on low speed to maintain a delicate texture.

• Add Blueberry Magic

Gently fold most of the blueberries into the batter, distributing them evenly throughout. Spread the remaining berries on top of the batter for a stunning visual effect.

• Bake and Transform

Place the pan in the preheated oven and bake until a toothpick inserted comes out clean, typically around 45-55 minutes. The cake will turn golden and develop a beautiful aroma.

• Cool and Serve

Allow the cake to rest in the pan for 15 minutes, then remove the sides. Optional: Dust with a light sprinkle of powdered sugar. Slice and savor your delightful morning treat!

How to Customize Ina’s Ricotta Cake with Flair

• Swap fresh blueberries with frozen ones straight from the freezer. Toss them in a bit of flour to prevent sinking and maintain their beautiful color throughout the cake.
• Sprinkle chopped almonds or walnuts into the batter for extra crunch. A handful of white chocolate chips can transform this cake into a decadent treat that feels like a special occasion.
• Replace ricotta and sour cream with coconut yogurt or almond-based alternatives. Use plant-based butter to create a delicious version that works for different dietary needs without sacrificing flavor.
• Wrap the cooled cake tightly in plastic wrap and store at room temperature for 2-3 days. For longer preservation, slice and freeze individual portions in airtight containers – perfect for quick breakfast or unexpected sweet cravings.

Ideas for Serving Ina’s Morning Cake Delight

• Serve Alongside Fresh Breakfast Delights: Pair this blueberry cake with crisp bacon strips, scrambled eggs, or a light yogurt parfait for a complete morning feast.
• Elevate with Creamy Toppings: Drizzle warm vanilla sauce, dollop fresh whipped cream, or add a scoop of creamy vanilla ice cream to enhance the cake's rich blueberry flavor.
• Create a Stunning Brunch Centerpiece: Arrange slices on a beautiful cake stand, garnish with fresh mint leaves or additional blueberries, and watch guests marvel at your baking skills.
• Perfect Coffee Companion: Brew a hot cup of French press coffee, espresso, or herbal tea to complement the cake's subtle sweetness and create a cozy breakfast experience.

Make-Ahead Tips for Blueberry Ricotta Cake

• Preserve Freshness: Store the blueberry ricotta cake in an airtight container at room temperature for up to 3 days, keeping its soft texture and delightful flavor intact.
• Refrigerate for Longer Life: Wrap the cake tightly in plastic wrap or transfer to a sealed container, extending its deliciousness in the refrigerator for 5-7 days without losing moisture.
• Freeze for Future Enjoyment: Slice the cake into individual portions, wrap each piece in plastic wrap, then place in a freezer-safe bag. Frozen slices will stay scrumptious for up to 3 months, ready to thaw and savor.
• Revive and Serve: Bring refrigerated or frozen cake to room temperature for about 30 minutes before serving. Warm slightly in the microwave for 10-15 seconds to restore its just-baked warmth and softness.

Heavenly Ina Garten Blueberry Ricotta Breakfast Cake Recipe

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4.5 from 17 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Ina Garten’s blueberry ricotta breakfast cake delivers a delightful morning treat with creamy ricotta and fresh blueberries. Sweet and tangy flavors combine in this simple yet elegant breakfast pastry that you will savor with morning coffee.

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Ingredients

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• 2 cups (473 ml) blueberries, fresh
• 3 large eggs, room temperature
• 1 cup (240 ml) ricotta cheese, whole-milk
• 1 cup (200 g) sugar, white
• 10 tbsps (142 g) butter, unsalted, room temperature
• 1 ¼ cups (156 g) flour, all-purpose
• 1 tbsp baking powder
• 1 pinch salt, kosher
• 2 tbsps (30 ml) sour cream
• 1 tsp vanilla extract
• 1 tsp lemon zest
• confectioners’ sugar for dusting (optional)

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Instructions

1. Oven Preparation: Preheat oven to 350°F (175°C) and prepare springform pan by buttering and flouring the surface, ensuring even coating and removing excess flour.
2. Creaming Process: Utilize electric mixer to blend butter and sugar until the mixture transforms into a pale, airy, and voluminous consistency, approximately 3 minutes.
3. Wet Ingredient Integration: Incorporate eggs one at a time, then seamlessly mix in ricotta, sour cream, vanilla extract, and lemon zest until achieving a silky, homogeneous texture.
4. Dry Ingredient Combination: Whisk flour, baking powder, and kosher salt in a separate bowl, then gently fold into the wet mixture on low speed to maintain batter integrity.
5. Blueberry Dispersion: Tenderly incorporate two-thirds of blueberries into the batter, distributing evenly, then transfer mixture to prepared pan and artfully scatter remaining berries across the top.
6. Baking Sequence: Place pan in preheated oven and bake for 45-55 minutes, verifying doneness by inserting a toothpick that emerges clean or with minimal crumbs.
7. Cooling and Presentation: Allow cake to rest in pan for 15 minutes, release springform sides, and optionally dust with confectioners’ sugar before serving for an elegant finish.

Notes

• Prevent Blueberry Sinking: Toss fresh blueberries in a light dusting of flour before folding into the batter to prevent them from sinking to the bottom during baking.
• Achieve Tender Crumb: Mix dry ingredients gently and briefly to avoid developing gluten, which can make the cake tough and dense.
• Temperature Matters: Use room temperature butter, eggs, and ricotta for smoother mixing and better incorporation of ingredients, ensuring a more consistent cake texture.
• Check Oven Accuracy: Use an oven thermometer to verify the precise temperature, as variations can significantly impact baking time and cake quality.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 100 mg