Go Back

Blueberry Lemon Ricotta Breakfast Cake - A Simple & Delicious Morning Treat

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
  2. Whisk the dry ingredients. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set this aside.
  3. Cream the butter and sugar. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Fold in the berries. Gently fold the floured blueberries into the batter using a spatula.
  8. 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.
  9. 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.