Post by wilderness on Sept 2, 2023 9:33:35 GMT -5
Blueberry Breakfast Cake=Tammy
This cake is custardy but light and packed with juicy blueberries. Its texture is part clafouti, part Dutch baby, and just right as the centerpiece for a fancy breakfast.
PREP
10 mins
BAKE
50 mins
TOTAL
1 hr 30 mins
YIELD
one 8" or 9" round cake
Blueberry Breakfast Cake
Ingredients
3 large eggs
1/2 cup + 2 tablespoons (124g) granulated sugar
6 tablespoons (85g) melted unsalted butter
1 cup (227g) ricotta cheese
1 cup (227g) sour cream
1 teaspoon vanilla extract
1 cup (120g) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 1/4 teaspoons baking powder
1 1/2 cups (255g) blueberries, fresh or frozen
cinnamon or confectioners’ sugar, for serving (optional)
Instructions
Preheat the oven to 350°F. Lightly grease an 8" round cake or springform pan that's at least 2" deep.
In a large mixing bowl, using a whisk attachment, beat together the eggs and sugar until thick and lighter in color. Add the butter, ricotta, sour cream, and vanilla.
Add the flour, salt, and baking powder, mixing until combined.
Pour the batter into the pan and scatter the berries evenly over the top.
Bake the cake for 45 to 50 minutes if using fresh berries (55 to 65 minutes for frozen), until the edges of the cake are lightly browned. The cake should be set throughout, although it will still jiggle when gently shaken.
Remove from the oven and let rest at room temperature for 30 minutes to firm up. Serve warm with cinnamon or confectioners’ sugar (if desired).
Store leftovers in the fridge for up to 5 days.
This cake is custardy but light and packed with juicy blueberries. Its texture is part clafouti, part Dutch baby, and just right as the centerpiece for a fancy breakfast.
PREP
10 mins
BAKE
50 mins
TOTAL
1 hr 30 mins
YIELD
one 8" or 9" round cake
Blueberry Breakfast Cake
Ingredients
3 large eggs
1/2 cup + 2 tablespoons (124g) granulated sugar
6 tablespoons (85g) melted unsalted butter
1 cup (227g) ricotta cheese
1 cup (227g) sour cream
1 teaspoon vanilla extract
1 cup (120g) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 1/4 teaspoons baking powder
1 1/2 cups (255g) blueberries, fresh or frozen
cinnamon or confectioners’ sugar, for serving (optional)
Instructions
Preheat the oven to 350°F. Lightly grease an 8" round cake or springform pan that's at least 2" deep.
In a large mixing bowl, using a whisk attachment, beat together the eggs and sugar until thick and lighter in color. Add the butter, ricotta, sour cream, and vanilla.
Add the flour, salt, and baking powder, mixing until combined.
Pour the batter into the pan and scatter the berries evenly over the top.
Bake the cake for 45 to 50 minutes if using fresh berries (55 to 65 minutes for frozen), until the edges of the cake are lightly browned. The cake should be set throughout, although it will still jiggle when gently shaken.
Remove from the oven and let rest at room temperature for 30 minutes to firm up. Serve warm with cinnamon or confectioners’ sugar (if desired).
Store leftovers in the fridge for up to 5 days.
