Breakfast

Blueberry-Ricotta Breakfast Cake: 1 Sweet Bliss Slice

Name: Blueberry-Ricotta Breakfast Cake: 1 Sweet Bliss Slice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup whole milk; 1/2 cup ricotta cheese; 1 1/2 cups fresh blueberries

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Okay, so picture this: it’s a lazy Saturday morning, the sun’s just starting to peek through the curtains, and the house smells like pure comfort. That, my friends, is the magic of this Blueberry-Ricotta Breakfast Cake! Forget those fancy, complicated brunch recipes. This is the one you whip up when you want something utterly delicious but don’t want to spend hours in the kitchen.

Seriously, the first time I made this Blueberry-Ricotta Breakfast Cake, I was a little skeptical about the ricotta in a cake, but WOW. It adds this incredible tenderness and moisture that you just don’t get with a regular cake. And the burst of those sweet-tart blueberries? Absolute perfection. My kids devoured it before it even had a chance to cool completely! It’s become a weekend ritual around here, and I just know it’s going to become one of your go-to recipes too. It’s simple, it’s easy, and it tastes like a warm hug.

Why You’ll Love This Blueberry-Ricotta Breakfast Cake

Okay, so why THIS cake? Why not just any old blueberry muffin? Trust me, this Blueberry-Ricotta Breakfast Cake is special. Here’s the scoop:

It’s ridiculously easy to throw together. Seriously, less fuss than pancakes!
That ricotta? It’s the secret to the most wonderfully moist texture. No dry cake here!
Blueberries and ricotta are just a match made in heaven. Sweet, creamy, and a little tangy.
It’s totally acceptable to eat cake for breakfast when it’s THIS good. Brunch, snack, dessert… it works for everything!

Ingredients for Your Blueberry-Ricotta Breakfast Cake

Alright, let’s talk about what you’ll need to make this little slice of heaven happen. The good news is, it’s mostly stuff you probably already have hangin’ out in your pantry and fridge. No weird, hard-to-find ingredients here, promise!

All-purpose flour: We’re talking the standard stuff here, about 1 and a half cups.
Baking powder: For that nice lift! You’ll need 1 and a half teaspoons.
Salt: Just a half teaspoon to balance everything out.
Unsalted butter: Make sure it’s softened to room temp! Half a cup is the magic number.
Granulated sugar: A whole cup for sweetness.
Large eggs: Two of ’em, please!
Vanilla extract: Can’t make cake without vanilla, right? One teaspoon.
Whole milk: Half a cup of whole milk gives the best richness.
Ricotta cheese: Here’s the star! Half a cup of whole milk ricotta.
Fresh blueberries: About 1 and a half cups. If they’re not in season, frozen work too! Just don’t thaw them.

Equipment Needed for This Blueberry-Ricotta Breakfast Cake

Okay, you’ve got your ingredients ready to go! Now, let’s talk about the tools you’ll need. Don’t worry, nothing too fancy here. Just the basics you probably already have in your kitchen drawers.

A good old 9-inch round cake pan is perfect for this.
You’ll definitely need a couple of mixing bowls – one for dry, one for wet, and maybe a big one for combining everything.
A whisk is handy for those dry ingredients.
An electric mixer (either a stand mixer or hand mixer) makes creaming the butter and sugar a breeze, but you can totally do it by hand with a sturdy spoon too!
A wooden skewer or toothpick for checking if it’s done.
And a wire rack for letting that delicious cake cool down.

How to Prepare Your Delicious Blueberry-Ricotta Breakfast Cake

Alright, let’s get this show on the road! Making this Blueberry-Ricotta Breakfast Cake is seriously straightforward. Just follow these steps, and you’ll have a warm, delicious cake ready in no time.

First things first, preheat your oven to 350°F (that’s 175°C). While it’s heating up, grab your 9-inch round cake pan. You’ll want to grease it really well and then give it a light flouring. This helps make sure your beautiful cake doesn’t stick! I like to use a little butter and then dust it around, tapping out any excess flour.

Next, get your dry ingredients ready. In a medium bowl, whisk together your flour, baking powder, and salt. Just a quick whisk to make sure they’re all friends.

Now for the fun part! In a *large* bowl, cream together that softened butter and sugar. If you have an electric mixer, this is where it shines! Beat them together until they’re light and fluffy, like whipped clouds. This usually takes a few minutes. Then, crack in your eggs one at a time, mixing well after each addition. Stir in that lovely vanilla extract.

In a separate small bowl, whisk together your milk and the ricotta cheese until it’s smooth. See? That ricotta is easy to work with!

Now we’re going to combine everything. You want to add the dry ingredients and the wet (milk/ricotta) ingredients to your butter mixture *alternately*. Start with a bit of the dry, mix *just* until combined, then add some of the wet, mix *just* until combined, and keep going like that. You’ll end with the dry ingredients. Don’t overmix! A few streaks of flour are totally fine at this point.

Okay, now for the stars of the show – the blueberries! Gently fold them into the batter. You don’t want to mush them, just distribute them evenly throughout that beautiful batter.

Pour the batter into your prepared cake pan and spread it out nicely. Pop it into the preheated oven and bake for about 40 to 45 minutes. You’ll know it’s done when a wooden skewer or toothpick inserted into the very center comes out clean. Sometimes I check in a couple of spots just to be sure!

Once it’s baked to golden perfection, take it out and let it cool in the pan for about 10 minutes. This helps it firm up a bit before you try to move it. Then, carefully invert it onto a wire rack to cool completely. Or, if you’re impatient like me, slice into it while it’s still warm… I won’t tell!

Tips for Success with Your Blueberry-Ricotta Breakfast Cake

Want to make sure your Blueberry-Ricotta Breakfast Cake turns out absolutely perfect every single time? Follow these little tricks!

Don’t overmix! Once you start adding the flour and milk/ricotta mixture, mix just until everything is combined. Overmixing can make your cake tough.
Room temp is key! Make sure your butter and eggs are at room temperature before you start. It helps everything cream together beautifully.
Frozen berries stay frozen! If you’re using frozen blueberries, add them directly from the freezer. Don’t thaw them, or they’ll bleed too much color into your batter.
Test in a couple of spots. When checking for doneness with a skewer, try inserting it into a couple of different places near the center, just to be extra sure it’s fully baked.

Serving Suggestions for Your Blueberry-Ricotta Breakfast Cake

Okay, your house smells amazing, and your beautiful Blueberry-Ricotta Breakfast Cake is ready! Now, how do you serve this deliciousness? Honestly, it’s fantastic all on its own, especially when it’s still a little warm. But if you want to take it up a notch, a simple dusting of powdered sugar is always a classic and looks so pretty. A dollop of whipped cream or a scoop of Greek yogurt on the side is also heavenly. Enjoy!

Storing Your Blueberry-Ricotta Breakfast Cake and Reheating

Okay, so you might have some cake leftover (though I doubt it!). This Blueberry-Ricotta Breakfast Cake keeps really well. You can store it at room temperature, covered tightly, for a day or two. If you need it to last longer, pop it in the fridge in an airtight container – it’ll be good for 3-4 days. To reheat a slice, just give it a quick zap in the microwave for 15-20 seconds, and it’s like it’s fresh from the oven!

Frequently Asked Questions About Blueberry-Ricotta Breakfast Cake

Got questions about this yummy Blueberry-Ricotta Breakfast Cake? I’ve got answers! Here are some common ones I get asked:

Q: Can I use low-fat ricotta cheese?
You *can*, but I really recommend using whole milk ricotta if possible. The full-fat version gives the cake that amazing moisture and tender crumb that makes it so special. Low-fat might make it a little less rich.

Q: Can I use other fruits instead of blueberries?
Absolutely! This cake is pretty versatile. Raspberries or blackberries would be delicious. Just keep in mind that some fruits might release more liquid than blueberries, so your baking time might vary slightly. Chopped strawberries could also work, but I find smaller berries are best in this recipe.

Q: How long does this Blueberry-Ricotta Breakfast Cake last?
If stored properly (covered tightly at room temp or in the fridge), this cake will stay moist and delicious for about 3-4 days. It’s so good though, it usually disappears faster than that in my house!

Q: Is this considered a pound cake?
While it has a lovely dense and moist texture thanks to the ricotta and butter, it’s not a traditional pound cake which typically uses a pound each of flour, butter, sugar, and eggs. This is more of a simple, moist cake perfect for breakfast or brunch.

Nutritional Information

Okay, so while we’re definitely focusing on deliciousness here, it’s good to have an idea of what’s in a slice of this Blueberry-Ricotta Breakfast Cake. Remember, these are just estimates, and they can change a bit depending on the exact brands of ingredients you use, but here’s a general breakdown per serving:

Calories: Approximately 350
Fat: Around 18g
Carbohydrates: About 40g
Protein: Roughly 7g

Not too shabby for a slice of pure breakfast happiness, right?