Lemon Ricotta Blueberry Breakfast Cake

This cake is custardy but light and packed with juicy blueberries

Lemon Ricotta Blueberry Breakfast Cake

 

Recipe for Lemon Ricotta Blueberry Breakfast Cake at Beechwood Inn. This cake is custardy but light and packed with juicy blueberries. Its texture is part clafouti, part Dutch baby, and just-right as the centerpiece for a fancy breakfast.

PREP: 10 mins BAKE 50 mins TOTAL 1 hr 30 mins YIELD one 8″ or 9″ round cake

Ingredients

  • 3 large eggs
  • 1/2 cup + 2 tablespoons granulated sugar
  • 6 tablespoons melted unsalted butter
  • 1 cup ricotta cheese
  • 1 cup sour cream
  • 3 Tablespoons fresh squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons baking powder
  • 1 1/2 cups blueberries, preferably fresh but frozen works as well
  • 1 teaspoon grated lemon rind
  • cinnamon or confectioners’ sugar, for serving (optional)

Instructions

Preheat the oven to 350°F. Lightly grease an 8″ or 9″ round cake or springform pan that is at least 2″ deep.

  1. In a large mixing bowl, using a whisk attachment, beat together the eggs and sugar until thick and it becomes lighter in color. Add the butter, ricotta, sour cream, lemon, rind and vanilla.
  2. Add the flour, salt, and baking powder, mixing until combined.
  3. Pour the batter into the pan and scatter the berries evenly over the top.
  4. Bake the cake for 45 to 50 minutes if using fresh berries (55 to 65 minutes for frozen), until the edges of the cake are lightly browned. The cake should be set throughout, although it will still jiggle when gently shaken.
  5. Remove from the oven and let rest at room temperature for 30 minutes to firm up. Serve warm with cinnamon or confectioners’ sugar (if desired). We often drizzle blueberry syrup over the top out of a squeeze bottle just before serving and add a dollop of real whipped cream and sprinkle with a few fresh blueberries.
  6. Store leftovers in the fridge for up to 5 days.

Lemon Ricotta Blueberry Breakfast Cake

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