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- 1 cup ricotta cheese - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 teaspoon almond extract - 2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon salt - 1 cup fresh blueberries (plus extra for topping) - 1/4 cup powdered sugar (for dusting)

Easy Blueberry Ricotta Breakfast Cake

Elevate your mornings with this Easy Blueberry Ricotta Breakfast Cake! This scrumptious recipe combines light, fluffy cake and fresh blueberries for a delightful treat that everyone will love. Learn how to make this easy and impressive dish while discovering ingredient tips and fun variations. Perfect for breakfast or a sweet snack, you don't want to miss out. Click through to explore the full recipe and bring this delicious cake to your table!
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Ingredients
  

1 cup ricotta cheese

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup fresh blueberries (plus extra for topping)

1/4 cup powdered sugar (for dusting)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper for easier removal.

    In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

      Add in the ricotta cheese and mix until fully incorporated.

        Stir in the eggs, vanilla extract, and almond extract, mixing well until the mixture is smooth.

          In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, combining until just mixed.

            Gently fold in the fresh blueberries, being careful not to crush them.

              Pour the batter into the prepared cake pan, spreading it evenly. Top with a handful of additional blueberries for extra flavor and decoration.

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

                  Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                    Dust the cooled cake with powdered sugar before serving.

                      Prep Time: 15 min | Total Time: 55 min | Servings: 8

                        - Presentation Tips: Cut the cake into wedges and serve on individual plates, garnished with a few fresh blueberries and a light drizzle of honey if desired.