Y’all, this breakfast cake was DIVINE! My favorite Disney breakfast are the blueberry lemon ricotta pancakes at the Riviera Resort so I knew I had to try this when I spied it. The breakfast cake is so yummy and absolutely perfect for company, although the four of us enjoyed it immensely in the comfort of our just-rolled-out-of-bed hair and jammies. With fresh blueberries and grated lemon and the porch doors ajar, it felt like spring. I wanted to share it today because it would be perfect for Easter weekend company.
Blueberry Ricotta Breakfast Cake
Go to Dinners
- 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 extra-large eggs, at room temperature
- 1 cup whole-milk ricotta
- 2 tablespoons sour cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated lemon zest
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- Kosher salt
- 12 ounces fresh blueberries (1 pint), divided
- confectioners’ sugar, for dusting
- Preheat the oven to 350 degrees F. Grease and flour a 9-inch round springform pan, shaking out any excess flour.
- Place the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the sides of the bowl as needed. With the mixer on low, add the eggs one at time, mixing until combined. Add the ricotta, sour cream, vanilla, and lemon zest and mix well. (The batter will look curdled.)
- In a small bowl, stir together the flour, baking powder, and 1 teaspoon salt. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until incorporated. With a rubber spatula, fold 8 ounces of the blueberries into the batter. Transfer the batter to the prepared springform pan and smooth the top. Scatter the remaining 4 ounces of blueberries on the cake, pressing them lightly.
- Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool for 15 minutes. When ready to serve, remove the sides of the pan and lightly dust the top with the confectioners’ sugar. Serve warm or at room temperature.
Hope you have a wonderful Easter week!
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