Sharon BrownBefore we dive into the extraordinary world of the Barefoot Contessa Blueberry Ricotta Breakfast Cake, let’s explore some delightful pairings that will beautifully complement this dish. It’s all about achieving harmony on your plate.
A warm cup of coffee, whether enjoyed black, with a splash of cream, or flavored, works wonders as its richness pairs beautifully with the cake’s sweetness. For those who prefer something soothing, herbal tea provides a gentle touch that balances the cake’s flavors.
Adding a yogurt parfait alongside this breakfast cake, layered with fresh fruit, brings extra texture and nutrition, offering a perfect contrast. A vibrant fresh fruit salad featuring a mix of berries, melons, and citrus enhances the freshness and keeps things light.
If you’re in the mood for something savory, fluffy scrambled eggs or a slice of frittata adds protein and keeps the breakfast experience dynamic. With these ideas in mind, let’s jump into the main event—the Barefoot Contessa Blueberry Ricotta Breakfast Cake!
Imagine waking up to the intoxicating smell of freshly baked blueberry cake wafting through your kitchen. This isn’t just any cake; it’s the Barefoot Contessa Blueberry Ricotta Breakfast Cake—a delightful concoction that combines the rich creaminess of ricotta with fresh blueberries. I stumbled upon this gem while browsing through Ina Garten’s cookbook collection and let me tell you, my mornings have never been the same.
The moment I took my first bite, I knew I had discovered something special. The softness of the cake against the tangy notes of ricotta, paired with the sweet burst of blueberries, was a match made in breakfast heaven. Let me share my journey of crafting this masterpiece, the love I developed for it, and how it became a staple in my kitchen.
What is Barefoot Contessa Blueberry Ricotta Breakfast Cake?
The Barefoot Contessa Blueberry Ricotta Breakfast Cake is a simple yet sophisticated dish that showcases blueberries at their best. This breakfast cake is light, moist, and bursting with flavors. It early embraces the essence of brunch while being easy enough to prepare any day. The recipe involves mixing ricotta cheese with sugar, eggs, and a hint of lemon zest, creating a fluffy batter. Blueberries are folded in to add natural sweetness and juicy bursts of flavor.
Why You’ll Love This Barefoot Contessa Blueberry Ricotta Breakfast Cake Recipe
This isn’t just a cake; it’s an experience. Here’s why you’ll fall in love with this recipe:
- Versatile Use: While it’s labeled a breakfast cake, don’t be shy; it works beautifully as a snack, dessert, or even a quick treat for guests. Serve it warm, at room temperature, or chilled—it’s always a crowd-pleaser.
- Simple Ingredients: You probably already have most ingredients in your pantry. With just a handful of items—including blueberries, ricotta, and eggs—you can create something magical.
- Effortless Preparation: This recipe is foolproof, even for novice bakers. The straightforward steps allow anyone to whip it up in no time.
- Here’s a Fun Fact: The use of ricotta isn’t just for texture. It adds protein and moisture, making the cake dense without being heavy. Plus, ricotta is a wonderful source of calcium, promoting bone health.
- Make Ahead Friendly: You can make this cake a day ahead. Trust me; the flavors deepen overnight, making it even more delicious the next day.
The Ingredients You Will Need To Make Barefoot Contessa Blueberry Ricotta Breakfast Cake
Before you begin the baking adventure, here’s a detailed list of what you’ll need:
- 2 cups plump fresh blueberries (12 ounces), divided
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 10 tablespoons (1¼ sticks) unsalted butter, softened to room temperature
- 1 cup fine granulated sugar
- 3 extra-large eggs, brought to room temperature
- 1 cup creamy whole-milk ricotta cheese
- 2 tablespoons tangy Greek yogurt
- 1 teaspoon freshly grated lemon zest
- 1¼ cups all-purpose flour
- 1 tablespoon baking powder
- A pinch of kosher salt
- Sifted powdered sugar, for a light dusting
Directions
Ready to bake? Let’s dive into the steps:
Step 1: Prepare Your Ingredients
Before anything else, gather all your ingredients. Having everything at hand makes the process smoother. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it and lining the bottom with parchment paper.
Step 2: Mix the Dry Ingredients
In a bowl, sift together 1¼ cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of kosher salt. This helps to aerate the flour and ensures even mixing when combined with wet ingredients.
Step 3: Cream the Butter and Sugar
In a stand mixer or a large mixing bowl, cream together 10 tablespoons of softened unsalted butter and 1 cup of granulated sugar. Mix until the mixture is light and fluffy, about 3-4 minutes. It’s important to incorporate air for a lighter texture.
Step 4: Add Eggs and Cheese
Add the 3 extra-large eggs one at a time, mixing well after each addition. Then, blend in the 1 cup of ricotta cheese and 2 tablespoons of Greek yogurt. Toss in the teaspoon of vanilla extract and the freshly grated lemon zest. Mix until everything is combined, but do not overmix.
Step 5: Combine Wet and Dry Ingredients
Slowly add the dry mixture to the wet, mixing just until incorporated. Fold in 1½ cups of the blueberries gently.
Step 6: Bake the Cake
Pour the batter into your prepared cake pan. Spread evenly, and sprinkle the remaining blueberries on top. Bake in your preheated oven for 45 to 50 minutes or until a toothpick comes out clean.
Step 7: Cool and Serve
Once done, let it cool in the pan for 10 minutes before transferring it to a wire rack. Dust with sifted powdered sugar before slicing into beautiful portions. This cake is delightful warm, at room temperature, or even chilled.
Notes
Here are essential tips to ensure your baking adventure is a success:
- Use Fresh Blueberries: The flavor of fresh berries significantly impacts the overall taste of the cake. Frozen can be used but may alter the moisture level.
- Room Temperature Ingredients: Allow eggs and ricotta cheese to sit out for about 30 minutes. This helps with an even batter texture.
- Don’t Overmix: Mix until just combined when incorporating dry ingredients. Overmixing can lead to a dense cake.
- Check Oven Temperature: Always ensure your oven is accurate. An oven thermometer can save you from under or overbaking.
- Topping Variations: Consider adding a crumble topping or a glaze for a fun twist.
Storage Tips
Once you’ve made this beautiful cake, you might find yourself with leftovers. Here’s how to store them:
- Refrigeration: Store any cake slices in an airtight container in the fridge. The cake keeps well for 2-3 days.
- Freezing: Wrap individual portions in plastic wrap, then place them in a freezer-safe bag. The cake can be frozen for up to two months. Thaw in the refrigerator overnight before serving.
Nutrition Information (per slice)
barefoot contessa blueberry ricotta breakfast cake recipe nutrition facts
Serving Suggestions
To elevate your serving game, consider these ideas:
- Pair with Whipped Cream: Add a dollop of fresh whipped cream on top for extra indulgence.
- Serve with a Side of Yogurt: A scoop of Greek yogurt balances the sweetness and adds a creamy delight.
- Accompany with a Fruit Salad: A side of fresh fruit brightens the plate and adds nutrition.
- Top with Maple Syrup: A drizzle of maple syrup offers a rich, sweet finish.
- Dust with More Powdered Sugar: For presentation, a light dusting elevates this dish instantly.
What Other Substitutes Can I Use in Barefoot Contessa Blueberry Ricotta Breakfast Cake Recipe?
Don’t have everything on hand? No worries! Here are some fantastic substitutes:
– Ricotta Cheese: Cottage Cheese can be blended until smooth as an alternative. The consistency will change slightly but still provides a creamy texture.
– Greek Yogurt: Sour Cream offers a similar tang and creaminess, ensuring the cake remains moist.
– Eggs: For an egg-free version, try using flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg).
– All-Purpose Flour: For a gluten-free option, use almond flour or a gluten-free all-purpose blend to maintain a light texture.
– Butter: Coconut Oil can replace butter for a dairy-free and tropical twist.
Barefoot Contessa Blueberry Ricotta Breakfast Cake Recipe
Equipment
- Stand mixer
- 9-inch round cake pan
Ingredients
- 2 cups plump fresh blueberries 12 ounces, divided
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 10 tablespoons 1¼ sticks unsalted butter, softened to room temperature
- 1 cup fine granulated sugar
- 3 extra-large eggs brought to room temperature
- 1 cup creamy whole-milk ricotta cheese
- 2 tablespoons tangy Greek yogurt
- 1 teaspoon freshly grated lemon zest
- 1¼ cups all-purpose flour
- 1 tablespoon baking powder
- A pinch of kosher salt
- Sifted powdered sugar for a light dusting
Instructions
- Before anything else, gather all your ingredients. Having everything at hand makes the process smoother. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it and lining the bottom with parchment paper.
- In a bowl, sift together 1¼ cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of kosher salt. This helps to aerate the flour and ensures even mixing when combined with wet ingredients.
- In a stand mixer or a large mixing bowl, cream together 10 tablespoons of softened unsalted butter and 1 cup of granulated sugar. Mix until the mixture is light and fluffy, about 3-4 minutes. It’s important to incorporate air for a lighter texture.
- Add the 3 extra-large eggs one at a time, mixing well after each addition. Then, blend in the 1 cup of ricotta cheese and 2 tablespoons of Greek yogurt. Toss in the teaspoon of vanilla extract and the freshly grated lemon zest. Mix until everything is combined, but do not overmix.
- Slowly add the dry mixture to the wet, mixing just until incorporated. Fold in 1½ cups of the blueberries gently.
- Pour the batter into your prepared cake pan. Spread evenly, and sprinkle the remaining blueberries on top. Bake in your preheated oven for 45 to 50 minutes or until a toothpick comes out clean.
- Once done, let it cool in the pan for 10 minutes before transferring it to a wire rack. Dust with sifted powdered sugar before slicing into beautiful portions. This cake is delightful warm, at room temperature, or even chilled.
Notes
- Use Fresh Blueberries: The flavor of fresh berries significantly impacts the overall taste of the cake. Frozen can be used but may alter the moisture level.
- Room Temperature Ingredients: Allow eggs and ricotta cheese to sit out for about 30 minutes. This helps with an even batter texture.
- Don’t Overmix: Mix until just combined when incorporating dry ingredients. Overmixing can lead to a dense cake.
- Check Oven Temperature: Always ensure your oven is accurate. An oven thermometer can save you from under or overbaking.
- Topping Variations: Consider adding a crumble topping or a glaze for a fun twist.
Nutrition
Frequently Asked Questions
Conclusion
The Barefoot Contessa Blueberry Ricotta Breakfast Cake is more than just a recipe; it’s a story of flavors, memories, and moments shared over breakfast. Each bite is a warm hug, a reminder that good food brings people together.
Whether served solo with a hot cup of coffee or as part of a larger brunch spread, this cake is bound to impress. Plus, the versatility of the recipe allows for endless variations.
So, roll up your sleeves and create your own blueberry ricotta masterpiece. You’ll soon find it turning into a family favorite—just like it did in my household. Happy baking!
