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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 It is unknown who originally made blueberry breakfast cake, but it has become a popular meal, especially when berries are in season and the little fruits are at their flavorful peak.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.
Ingredients:
- 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)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, combine the ricotta cheese, milk, melted butter, egg, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blueberries and lemon zest, if using.
- Pour the batter into the prepared cake pan and spread it evenly.
- 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.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- 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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