Blueberry Ricotta Breakfast Cake

Level: Easy

Serves: 8

Nutritional Information (per serving): Calories 408, Total Fat 20 g, Saturated Fat 12 g, Carbohydrates 50 g, Dietary Fiber 1 g, Sugar 31 g, Protein 7 g, Cholesterol 133 mg, Sodium 369 mg

This cake delights with its simplicity: ricotta and sour cream keep it moist, while blueberries and lemon zest add bright flavor. Perfect for breakfast or as a casual dessert.

Ingredients

10 tablespoons (1 1/4 sticks) unsalted butter, softened
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 (about 1 pint), divided
Sifted powdered sugar, for dusting

Instructions

Preheat the oven to 350F. Grease a 9-inch round springform pan and dust with flour, tapping out the excess.
In an electric mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed for about 3 minutes, until light and fluffy, scraping the bowl as needed. With the mixer on low, add the eggs one at a time, mixing well after each addition. Add the ricotta, sour cream, vanilla, and lemon zest and mix until combined; the batter may look slightly curdled, which is normal.
In a small bowl, whisk together the flour, baking powder, and 1 teaspoon kosher salt. Add the dry ingredients to the batter on low speed and mix only until just combined. Gently fold in two-thirds of the blueberries with a rubber spatula. Pour the batter into the prepared pan and smooth the top, then scatter the remaining blueberries over the surface and press them lightly into the batter.
Bake for 4555 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 15 minutes, remove the sides of the springform pan, and dust the top with sifted powdered sugar. Serve warm or at room temperature.