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Indulge in this delightful Blueberry Ricotta Breakfast Cake, a perfect morning treat made with whole-milk ricotta, fresh blueberries, and a hint of lemon zest. This moist and fluffy cake is easy to make, topped with a dusting of confectioners’ sugar, and ideal for sharing with loved ones over breakfast or brunch.
Total time75 min
Ingredients12
Serving size6
Calories289
Electric Mixer
9-inch Round Springform Pan
Sifter
Small Bowl
Rubber Spatula
Wire Rack
Oven
Measuring Cups and Spoons
Baking Dish
7.50 tablespoons (3/4 stick + 1/2 tablespoon) unsalted butter, at room temperature
3/4 cups granulated sugar
2 1/4 extra-large eggs, at room temperature
3/4 cups whole-milk ricotta
1.50 tablespoons sour cream
3/4 teaspoons pure vanilla extract, such as Nielsen-Massey
3/4 teaspoons grated lemon zest