Blueberry Ricotta Breakfast Cake

Start your mornings right with this delightful Blueberry Ricotta Breakfast Cake! This easy recipe combines creamy ricotta and fresh blueberries for a fluffy, flavorful treat that’s perfect for breakfast or brunch. You'll love how simple it is to make, and your family will be impressed!Don’t miss out on transforming your breakfast experience!

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Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup ricotta cheese

½ cup granulated sugar

2 large eggs

¼ cup vegetable oil

1 teaspoon vanilla extract

1 cup fresh blueberries (plus extra for topping)

2 tablespoons lemon zest

1 tablespoon powdered sugar (for dusting, optional)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray and line the bottom with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, combine the ricotta cheese, granulated sugar, and eggs. Beat with an electric mixer until the mixture is smooth and creamy.

Add the vegetable oil and vanilla extract to the ricotta mixture. Mix until fully incorporated.

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.

Fold in the fresh blueberries and lemon zest, being careful not to overmix.

Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle a few extra blueberries on top for decoration.

Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, dust the top with powdered sugar (if using) and slice into wedges for serving.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8-10 slices