Anabelle Mclean Ina Garten’s Blueberry Ricotta Breakfast Cake is a light, fluffy, and deliciously moist treat perfect for breakfast, brunch, or an afternoon snack. This cake combines fresh blueberries, creamy ricotta cheese, and a hint of lemon to create a delightful balance of sweetness and tanginess.
What is Ina Garten Blueberry Ricotta Breakfast Cake?
Blueberry Ricotta Breakfast Cake is a soft, tender cake made with ricotta cheese for added moisture and richness. Packed with fresh blueberries and lightly flavored with lemon, it’s a versatile dish that works as both a breakfast item and a dessert.
Other Popular Recipes
- Ina Garten Chicken Tortilla Soup
- Ina Garten Beef Tenderloin with Gorgonzola Sauce
- Ina Garten Spaghetti and Meatballs
- Ina Garten Pizza Dough
Reasons to Try Ina Garten Blueberry Ricotta Breakfast Cake
- Moist and fluffy texture: Ricotta cheese makes the cake incredibly tender.
- Packed with flavor: Fresh blueberries and lemon add a refreshing burst of flavor.
- Versatile: Perfect for breakfast, brunch, or dessert.
- Simple to make: Requires basic ingredients and straightforward steps.
- Impressive presentation: Looks as good as it tastes, ideal for entertaining.
Ingredients Needed to Make Ina Garten Blueberry Ricotta Breakfast Cake
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon
- 1/2 cup whole-milk ricotta cheese
- 1/4 cup whole milk
- 1 1/2 cups fresh blueberries
- 1 tablespoon all-purpose flour (for tossing with blueberries)
- Powdered sugar (for garnish, optional)
Instructions to Prepare Ina Garten Blueberry Ricotta Breakfast Cake
Step 1: Prepare the Ingredients
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Toss the blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking in the batter.
Step 2: Mix the Batter
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
- Add eggs and flavoring: Beat in the eggs one at a time, then mix in the vanilla extract and lemon zest.
- Incorporate ricotta and milk: Add the ricotta cheese and milk, mixing until smooth.
- Add dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
Step 3: Assemble and Bake
- Fold in the blueberries: Gently fold the floured blueberries into the batter.
- Transfer to the pan: Pour the batter into the prepared cake pan and spread it evenly.
- Bake the cake: Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 4: Serve
- Garnish: Dust the cooled cake with powdered sugar, if desired.
- Slice and serve: Serve as is or with a dollop of whipped cream or a drizzle of lemon glaze.
What Goes Well With Ina Garten Blueberry Ricotta Breakfast Cake
- Serve with coffee or tea: A warm beverage enhances the flavors of the cake.
- Add a dollop of whipped cream: Whipped cream adds a light, creamy touch.
- Include fresh fruit: Serve with extra blueberries or a fruit salad on the side.
- Pair with yogurt: Enjoy a slice alongside Greek yogurt for a balanced breakfast.
- Top with a lemon glaze: Drizzle with a simple lemon glaze for extra sweetness.
Key Tips for Making Ina Garten Blueberry Ricotta Breakfast Cake
- Use fresh blueberries: Fresh blueberries work best, but frozen can be used if thawed and dried.
- Don’t overmix the batter: Overmixing can make the cake dense; mix until just combined.
- Toss blueberries in flour: This helps keep them evenly distributed in the batter.
- Test for doneness: Insert a toothpick into the center; it should come out clean or with a few crumbs.
- Cool completely before slicing: This allows the cake to set and makes slicing easier.
Creative Variations of Ina Garten Blueberry Ricotta Breakfast Cake
- Use other berries: Substitute blueberries with raspberries, blackberries, or strawberries.
- Make it citrusy: Add orange zest or lime zest for a different citrus flavor.
- Add nuts: Sprinkle chopped almonds or walnuts on top before baking.
- Make it gluten-free: Use a gluten-free flour blend in place of all-purpose flour.
- Top with streusel: Add a crumbly streusel topping for added texture and sweetness.
Storage Guidelines for Ina Garten Blueberry Ricotta Breakfast Cake
- Store at room temperature: Keep the cake in an airtight container at room temperature for up to 2 days.
- Refrigerate for longer storage: Store in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Freeze for future use: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheating Tips for Ina Garten Blueberry Ricotta Breakfast Cake
- Reheat in the oven: Warm slices in a 300°F (150°C) oven for 5–10 minutes.
- Use the microwave: Heat individual slices in the microwave for 10–15 seconds.
- Serve at room temperature: This cake tastes just as delicious without reheating.
FAQs
Can I use frozen blueberries for Ina Garten Blueberry Ricotta Breakfast Cake?
Yes, frozen blueberries can be used, but make sure to thaw them completely and pat them dry to remove excess moisture. Toss them in flour before folding them into the batter to prevent them from sinking.
How do I make Blueberry Ricotta Breakfast Cake more moist?
Using whole-milk ricotta and not overbaking the cake ensures a moist texture. Additionally, adding an extra tablespoon of milk or a drizzle of simple syrup after baking can enhance moisture.
Can I substitute ricotta cheese in this recipe?
Yes, you can substitute ricotta cheese with an equal amount of Greek yogurt or mascarpone cheese for a similar creamy texture.
How long does Blueberry Ricotta Breakfast Cake last?
This cake stays fresh at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate it for up to 5 days or freeze for up to 3 months. Can I use frozen blueberries for Ina Garten Blueberry Ricotta Breakfast Cake?
Yes, frozen blueberries can be used, but make sure to thaw them completely and pat them dry to remove excess moisture. Toss them in flour before folding them into the batter to prevent them from sinking.
How do I make Blueberry Ricotta Breakfast Cake more moist?
Using whole-milk ricotta and not overbaking the cake ensures a moist texture. Additionally, adding an extra tablespoon of milk or a drizzle of simple syrup after baking can enhance moisture.
Can I substitute ricotta cheese in this recipe?
Yes, you can substitute ricotta cheese with an equal amount of Greek yogurt or mascarpone cheese for a similar creamy texture.
How long does Blueberry Ricotta Breakfast Cake last?
This cake stays fresh at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate it for up to 5 days or freeze for up to 3 months.
Wrapping Up
Ina Garten’s Blueberry Ricotta Breakfast Cake is a delightful treat that combines the richness of ricotta with the sweetness of blueberries. Perfect for breakfast, brunch, or dessert, this cake is easy to make and sure to impress. Bake it today and enjoy a deliciously moist and flavorful slice of comfort!
Other Ina Garten Recipes
- Ina Garten Chocolate Zucchini Bread
- Ina Garten Salmon Tartare
- Ina Garten Hamantaschen
- Barefoot Contessa Onion Rings
- Ina Garten Cherry Clafoutis
Ina Garten Blueberry Ricotta Breakfast Cake Recipe
Blueberry Ricotta Breakfast Cake is a soft, tender cake made with ricotta cheese for added moisture and richness. Packed with fresh blueberries and lightly flavored with lemon, it’s a versatile dish that works as both a breakfast item and a dessert.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon
- 1/2 cup whole-milk ricotta cheese
- 1/4 cup whole milk
- 1 1/2 cups fresh blueberries
- 1 tablespoon all-purpose flour (for tossing with blueberries)
- Powdered sugar (for garnish, optional)
Instructions
Step 1: Prepare the Ingredients
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Toss the blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking in the batter.
Step 2: Mix the Batter
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
- Add eggs and flavoring: Beat in the eggs one at a time, then mix in the vanilla extract and lemon zest.
- Incorporate ricotta and milk: Add the ricotta cheese and milk, mixing until smooth.
- Add dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
Step 3: Assemble and Bake
- Fold in the blueberries: Gently fold the floured blueberries into the batter.
- Transfer to the pan: Pour the batter into the prepared cake pan and spread it evenly.
- Bake the cake: Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 4: Serve
- Garnish: Dust the cooled cake with powdered sugar, if desired.
- Slice and serve: Serve as is or with a dollop of whipped cream or a drizzle of lemon glaze.
