Morning Blueberry Cake

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If you tried my blueberry muffins and liked them, Morning Blueberry Cake is similar. I’ve made the recipe less sugar and a mix of ricotta cheese and Greek yogurt so it’s super moist and a little bit healthier than moist breakfast quick breads or cakes.

Watch the REEL HERE!

blueberry breakfast cake
blueberry breakfast cake

Blueberry Breakfast Cake

blueberry breakfast cake

Ingredients

  • 1 1/2 sticks butter (room temperature)
  • 1/4 cup honey
  • 2/3 cup granulated sugar
  • 3 eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup ricotta cheese
  • 2/3 cup Greek yogurt
  • 2 tsp lemon zest
  • 1 tsp kosher salt
  • 1 1/4 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 2 1/4 cups blueberries

Instructions

Preheat oven to 350 degrees F. Grease and flour a 9 inch spring-form pan.

Add butter and sugar to a bowl with an electric mixer fitted with the paddle attachment. Beat on medium speed for 3 minutes scraping down the sides of the bowl as needed. With the mixer on low, add the eggs one at a time mixing well after each addition. Add the Greek yogurt, ,ricotta cheese, vanilla, and lemon zest. Mix well.

In a small bowl, add all the dry ingredients. Whisk well.

Slowly add the dry ingredients to the wet ingredients. Mix slowly until all ingredients are incorporated.

Fold in 1 1/2 cups blueberries. Smooth out cake batter. Add the remaining berries on top.

Bake for about 45 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool for 10 minutes. Remove the sides of the pan and lightly dust with confectioners’ sugar if you'd like. Serve warm or at room temperature. Freezes well.

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