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Blueberry Breakfast Cake Photo

Blueberry Breakfast Cake Recipe

Heather Tullos
Blueberry Breakfast Cake is the perfect thing to serve up with coffee. Made with just a little bit of flour, this custard-like cake is a breakfast lover’s dream!
3 from 30 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Cuisine Blueberries
Servings 12
Calories 211 kcal

Ingredients
  

  • 3 large Egg
  • 1/2 cup Granulated Sugar
  • 6 tablespoons Melted Butter cooled
  • 1 cup Part-Skim Ricotta Cheese
  • 1 cup Sour Cream
  • 2 teaspoons Pure Vanilla Extract
  • 3/4 cup All-Purpose Flour
  • 1 teaspoon Salt
  • 1/2 teaspoon Nutmeg
  • 1 1/4 teaspoons Baking Powder
  • 1 1/2 cups Blueberries fresh or frozen
  • 2 tablespoons Coarse Sugar
  • 1 teaspoon Ground Cinnamon divided
  • Powdered Sugar to garnish

Instructions
 

  • Preheat the oven to 350°F. Butter an 8" round cake pan.
  • In a large bowl, beat together the eggs and sugar until smooth. Add the butter, ricotta, sour cream, and vanilla. Mix until everything is well-combined.
  • Add the flour, salt, nutmeg, ½ teaspoon of the cinnamon, and baking powder. Stir until just combined.
  • Pour the batter into the pan, and scatter the blueberries evenly over the top.
  • Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cake is baking, mix the coarse sugar with the remaining
  • Take the cake from the oven, and sprinkle the top heavily with the cinnamon-sugar mixture.
  • Let the cake cool, and sprinkle with powdered sugar before serving.

Nutrition

Calories: 211kcalCarbohydrates: 19gProtein: 5gFat: 12gSaturated Fat: 3gSodium: 245mgFiber: 1gSugar: 11g
Keyword Baked, Baking, Blueberries, Breakfasts, Brunches, Cakes, Family Meals and Snacks
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