What makes this ricotta breakfast cake so moist?

The secret lies in the full-fat ricotta cheese , which adds rich moisture without weighing down the cake. It creates a soft, almost custard-like texture while still allowing the crumb to hold together beautifully. Combined with fresh fruit and eggs, it's the ideal formula for a moist ricotta cake .

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work just as well. Just be sure to toss them in a tablespoon of flour before folding them into the batter. This prevents them from sinking and helps keep the color from bleeding into the cake.

Can I freeze this breakfast cake?

Yes! Once cooled completely, slice the cake and wrap individual portions in plastic wrap and foil. Store them in a freezer-safe container or bag for up to 1 month . To enjoy, simply thaw overnight or warm briefly in the microwave or toaster oven.

Is this recipe gluten-free adaptable?

Definitely. You can substitute a 1:1 gluten-free all-purpose flour blend in place of regular flour. Just be sure to check the baking time — gluten-free cakes may brown slightly faster, so keep an eye on it after the 40-minute mark.

What flavors go well with ricotta cheese in a breakfast cake?

Ricotta is incredibly versatile in sweet bakes. For a ricotta breakfast cake , flavors like lemon zest , vanilla extract , and berries (especially blueberries, raspberries, and blackberries) are the most complementary. For a more elevated twist, try almond extract or even a swirl of honey. These ingredients brighten up the moist blueberry ricotta cake and bring out its creamy texture.

How do I add more flavor to ricotta cheese before baking?

To enhance ricotta in a blueberry-ricotta cake , mix in: Lemon zest for brightness Vanilla or almond extract for warmth Cinnamon or nutmeg for spice If you're going savory, try adding fresh herbs like thyme or basil. But for sweet ricotta breakfast cakes , citrus and vanilla are unbeatable.

What’s the difference between ricotta and cottage cheese in baking?

Though often confused, ricotta and cottage cheese are not interchangeable in most cake recipes. Ricotta is smoother, richer, and less salty — perfect for a fluffy ricotta cake . Cottage cheese is lumpier and has more moisture, which can throw off the texture unless blended and drained first.

Is this the same as Italian ricotta cake?

Not quite. Italian ricotta cake typically uses citrus peel, almond flour, or semolina and has a more custard-like texture. This blueberry-ricotta breakfast cake is more American in style — similar to a coffee cake, but moister and fruitier.

10 Reasons This Blueberry-Ricotta Breakfast Cake Will Be Your New Brunch Obsession

Description

This moist and fluffy Blueberry-Ricotta Breakfast Cake blends creamy ricotta, fresh berries, and lemon zest for the perfect morning or brunch treat.

Ingredients

Scale

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp sa
½ cup unsalted butter, softened
1 cup white sugar
2 large eggs
1 cup whole milk ricotta cheese
1 ½ tsp vanilla extract
Zest of 1 lemon
1 cup fresh blueberries (or frozen, unthawed)

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Instructions

Prep Your Pan and Oven
Preheat your oven to 350°F.
Grease a 9-inch springform pan and lightly flour it, or use parchment paper.
Cream the Butter and Sugar
In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes).
Use a hand mixer or stand mixer on medium-high.
Add Eggs, Ricotta, Vanilla, and Lemon Zest
Beat in eggs one at a time.
Fold in the ricotta, vanilla, and lemon zest until smooth and creamy.
Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt.
Slowly add to wet ingredients. Mix just until combined — do not overmix!
Fold in Blueberries
Gently fold blueberries into the batter with a spatula.
Reserve a few for the top if desired for aesthetics.
Bake to Golden Perfection
Pour batter into prepared pan.
Bake for 45 to 55 minutes, or until a toothpick inserted comes out clean.
Cool and Serve
Let cool in pan for 15 minutes, then transfer to a wire rack.
Dust with powdered sugar or serve as-is!

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American