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Picture yourself waking up to the gentle nudging of a warm cake and the wonderful scent of blueberries while you take your time enjoying a leisurely morning. The enchantment of a Blueberry Breakfast Cake lies in its intricate weaving, a lovely breakfast treat that combines the rustic allure of kitchens in the Midwest with its simplicity. It is unknown who originally made blueberry breakfast cake, but it has become a popular meal, especially when berries are in season and the little fruits are at their flavorful peak. A handcrafted slice of this cake with a steaming mug of coffee or tea would be the perfect way to start the day, or it would be a lovely weekend brunch treat to enjoy with loved ones.

If you’re looking to elevate this cake to the level of a morning staple, try topping it with some Greek yogurt or fresh cream, but trust me when I say it stands proudly on its own. For a delightful contrast in flavors, I recommend serving it with a side of fruit salad made with seasonal fruits. For those who want a sweet and savory combination, try it with crispy bacon or breakfast sausage.



  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup ricotta cheese
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • Zest of 1 lemon (optional, for added flavor)


  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In another bowl, combine the ricotta cheese, milk, melted butter, egg, and vanilla extract. Mix until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
  5. Gently fold in the blueberries and lemon zest, if using.
  6. Pour the batter into the prepared cake pan and spread it evenly.
  7. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  8. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  9. Once cooled, slice and serve the cake. It’s delicious on its own or with a dollop of Greek yogurt and extra fresh blueberries on top.

Enjoy your homemade Blueberry Ricotta Breakfast Cake!

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By uvu44

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