Ina Garten Blueberry Ricotta Breakfast Cake

Ina Garten’s Blueberry Ricotta Breakfast Cake is really one of the easiest ina garten cake recipes that’s perfect for breakfast. This cake is made with fresh blueberries, ricotta, sour cream, and a hint of lemon zest. 

Inspired by Italian cuisine, Ina combines the creaminess of ricotta cheese with sour cream and the tartness of blueberries and lemon. The result is a perfectly moist cake that’s a delight to eat.

You will find this Ina Garten Blueberry Ricotta Breakfast Cake recipe in her Barefoot Contessa’s GO-TO Dinner cookbook.

Ina Garten Blueberry Ricotta Breakfast Cake Ingredients

• 2 cups fresh blueberries
• 1 cup ricotta cheese, whole-milk
• 2 tablespoons sour cream
• 10 tablespoons unsalted butter, room temperature
• 1 cup white sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• A pinch of kosher salt
• Confectioners’ sugar for dusting (optional)

How To Make Ina Garten Blueberry Ricotta Breakfast Cake 

1. Turn your oven on to 350°F (175°C). Grease a 9-inch round springform pan with butter and sprinkle some flour over it. Shake off any extra flour.
2. In a mixing bowl, use an electric mixer to beat the butter and sugar together for about 3 minutes. The mixture should look light and fluffy.
3. Lower the mixer speed and add the eggs one by one. Then add the ricotta, sour cream, vanilla extract, and lemon zest. Mix until everything is well combined.
4. In a separate bowl, mix the flour, baking powder, and a pinch of salt. Slowly add this to your wet mixture while mixing. Use a spatula to fold in two-thirds of the blueberries.
5. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining blueberries on top. Bake for 45-55 minutes or until a toothpick comes out clean. Let it cool for 15 minutes before removing the pan sides. Optionally, dust with confectioners’ sugar.

How to Keep Blueberry Ricotta Cake Fresh

• In the Fridge: Cool the Blueberry Ricotta Breakfast Cake to room temp. Wrap it well in plastic or put it in a sealed box. Keep in the fridge for up to 5 days.
• In the Freezer: Cool and slice the Blueberry Ricotta Breakfast Cake. Wrap slices in plastic and foil. Put in a freezer bag and store for up to 3 months. Thaw in the fridge or at room temp when ready to eat.

Try More Recipes:

• Blueberry Sour Cream Coffee Cake
• Lemon And Blueberry Cake
• Blueberry Scones With Lemon Glaze
• Blueberry Crumb Cake
• Blueberry Crisp
• Blueberry Cream Cheese Pie