Bank Street Blueberry Breakfast Cake

We love to have a fresh cake on hand at The Truitt House (you just never know when a friend might drop in!), and lately we have been loving this fresh blueberry breakfast cake. We’ve made it so often lately that it may just have become our new summer house cake! A beautiful way to showcase plump and tasteful blueberries, it’s impossible to have just one slice. 

Ingredients

10 tbsp unsalted butter

1 cup sugar

3 extra large eggs

1 cup whole milk ricotta

2 tbsp sour cream

1 tsp vanilla extract

2 tsp freshly grated lemon zest

1 ¼ cups all-purpose flour

1 tbsp baking powder

Pinch of kosher salt

2 cups fresh blueberries

Confectioners’ sugar for dusting

Directions

Preheat oven to 350 degrees. Grease and flour a 9-inch round springform pan.

Cream butter and sugar until light and fluffy. With the mixer on low, add the eggs one at a time. Add the ricotta, sour cream, vanilla, and lemon zest; mix well.  Combine flour, baking powder, and 1 tsp salt. Add dry ingredients to the batter. Fold 2/3 of the blueberries into the batter. Transfer the batter to the prepared springform pan. Scatter the remaining blueberries on the cake and press lightly to set.

Bake for 45-55 minutes. Cool in the pan for 15 minutes before removing the sides. Dust with confectioners’ sugar. Enjoy!