Blueberry Ricotta Breakfast Cake

Ina Garten’s idea breakfast for supper in her new book “Go To Dinners”. This was part of the photo shoot at Red Stick Spice Co.

Ina Garten recipe

Ingredients:

10 Tbl butter, room temp

1 cup granulated sugar

3 eggs

1 cup whole milk ricotta

2 Tbl sour cream

1 tsp Pure Vanilla Extract

1 tsp Pure Lemon Extract

1 tsp grated lemon zest

1 1/4 cups flour

1 Tbl baking powder

1 tsp Baker's Salt

1 pint blueberries, separated

Vanilla Bean Powder for dusting

Directions:

Preheat the oven to 350°F. Spray a 9-inch round cake pan with nonstick spray. Flour the pan and tap out the excess. Line the pan with two long opposing strips of parchment - this is so that you have overhanging parchment that will serve as handled to lift the cake. Alternatively, you can use a springform pan and skip the parchment.

Using a stand mixer with the paddle attachment, beat the butter and granulated sugar for 3 minutes, until light and fluffy. Scrape down the sides. With the mixer on low, add the eggs one at time, mixing until combined. Add the ricotta, sour cream, extracts and lemon zest and mix well. (The batter will look curdled.)  In a separate bowl, whisk the flour, baking powder and salt to combine. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until incorporated.  With a rubber spatula, fold 8 oz - about 3/4 of the pint - of the blueberries into the batter.

Transfer the batter to the prepared pan and smooth the top. Scatter the remaining 4 ounces of blueberries on the cake, pressing them lightly. Bake for 45-55 mins or 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, lift the cake with the parchment handles (or remove the sides of the springform.) Dust the top with the Vanilla Bean Powder.