Blueberry Lemon Ricotta Breakfast Cake – A Simple & Delicious Morning Treat
This isn’t your typical dense coffee cake. The Blueberry Lemon Ricotta Breakfast Cake is light, moist, and perfectly balanced with tangy lemon and sweet blueberries.
It feels special enough for a weekend brunch yet simple enough to whip up on a Tuesday morning.
The ricotta cheese is the secret ingredient that makes it incredibly tender. If you are looking for a new breakfast favorite, this is it.
Ingredients
Here is everything you need to have on hand before you start.
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk ricotta cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
- 1 tablespoon all-purpose flour (for tossing with blueberries)
Step-by-Step Instructions
Follow these simple steps for a perfect cake every time.
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- Whisk the dry ingredients. In a medium bowl, combine the flour, baking powder, baking soda, and salt.
Set this aside.
- Cream the butter and sugar. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes.
- Add the ricotta and wet ingredients. Mix in the ricotta cheese, eggs, vanilla extract, lemon zest, and lemon juice until everything is well combined and smooth.
- Combine wet and dry. Gradually add the dry ingredients to the wet mixture. Stir gently just until no streaks of flour remain. Do not overmix.
- Toss the blueberries. In a small bowl, toss the blueberries with the extra tablespoon of flour.
This helps prevent them from sinking to the bottom of the cake.
- Fold in the berries. Gently fold the floured blueberries into the batter using a spatula.
- Bake. Pour the batter into the prepared pan and spread it evenly. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar if desired.
Storage Instructions
This cake stores beautifully.
Keep it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then foil.
You can refrigerate it for up to a week, but bring it to room temperature before serving for the best texture.
You can also freeze individual slices for up to 3 months. Just thaw them overnight in the fridge or on the counter.
Health Benefits
There are a few good reasons to feel good about this breakfast cake. The ricotta cheese is a great source of protein and calcium, which helps keep you full and supports bone health.
Blueberries are packed with antioxidants and vitamin C. The lemon adds a nice boost of vitamin C as well.
While it is still a treat, the reduced sugar and wholesome ingredients make it a smarter choice than a standard coffee cake.
Pitfalls to Watch Out For
A few common mistakes can trip you up. Do not overmix the batter. Overmixing develops gluten and will make your cake tough and dense instead of tender.
Use room temperature ingredients. Cold eggs and cold ricotta can make the batter lumpy and prevent it from baking evenly.
If you use frozen blueberries, do not thaw them first. Thawed berries will bleed color into the batter and turn your cake an unappetizing gray. Finally, be careful not to overbake.
Check for doneness a few minutes early, as ovens vary.
Variations You Can Try
This recipe is easy to adapt. Try swapping the blueberries for raspberries, blackberries, or chopped strawberries. For a different flavor profile, use orange zest instead of lemon.
You can also add a simple streusel topping by mixing 1/4 cup flour, 2 tablespoons brown sugar, and 2 tablespoons cold butter until crumbly.
Sprinkle it over the batter before baking. A handful of sliced almonds on top adds a nice crunch.
FAQ
Can I use low-fat ricotta cheese?
Yes, you can use part-skim or low-fat ricotta.
The cake will still be good, but it may be slightly less moist and tender. Whole milk ricotta gives the best results.
Do I have to use fresh blueberries?
No, frozen blueberries work very well. Just do not thaw them before adding them to the batter.
Toss them in flour as directed to prevent sinking.
Can I make this cake gluten-free?
You can try using a 1-to-1 gluten-free baking flour blend. The texture might be a bit different, but it should still turn out well. Make sure your baking powder is gluten-free too.
Why did my blueberries sink to the bottom?
This usually happens if the blueberries are too heavy or if the batter is too thin.
Tossing them in flour helps a lot. Another tip is to reserve a handful of berries and place them on top of the batter after pouring it into the pan.
Can I double this recipe?
Yes, you can easily double the recipe. Use a 9×13 inch pan and bake for about 50 to 60 minutes.
Check for doneness with a toothpick.
Blueberry Lemon Ricotta Breakfast Cake – A Simple & Delicious Morning Treat
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- Whisk the dry ingredients. In a medium bowl, combine the flour, baking powder, baking soda, and salt.Set this aside.
- Cream the butter and sugar. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes.
- Add the ricotta and wet ingredients. Mix in the ricotta cheese, eggs, vanilla extract, lemon zest, and lemon juice until everything is well combined and smooth.
- Combine wet and dry. Gradually add the dry ingredients to the wet mixture. Stir gently just until no streaks of flour remain. Do not overmix.
- Toss the blueberries. In a small bowl, toss the blueberries with the extra tablespoon of flour.This helps prevent them from sinking to the bottom of the cake.
- Fold in the berries. Gently fold the floured blueberries into the batter using a spatula.
- Bake. Pour the batter into the prepared pan and spread it evenly. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar if desired.
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