This is a report on making the Blueberry Breakfast Cake recipe sent around recently by King Arthur Flour. It’s a simple one bowl recipe, but you have to bake it in a fairly deep 8” or 9” cake pan, since it comes out somewhere between a soufflé and a cheesecake. And while it isn’t really quick since the baking time is 50 minutes and the cooling time at least 15, it is really delicious.
Here are their ingredients:
- 3 large eggs
- heaping 1/2 cup sugar
- 6 tablespoons melted butter
- 1 cup part-skim ricotta
- 1 cup sour cream (low-fat is fine)
- 1 teaspoon vanilla extract
- 3/4 cupKing Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking powder
- 1 1/2 cups blueberries, fresh or frozen
- cinnamon-sugar mixture, for topping
All you do is mix the eggs and sugar and add the butter, and then mix in the ricotta, sour cream and vanilla extract.
Then you mix in the flour, salt, and baking powder and pour into the baking pan.
Ideally you would like an 8 or 9” spring form pan so you can get the cake out easily, but lacking that we used a 3” deep 9” cake pan lined with parchment paper all up the sides so we could grab the corners to lift the cake out.
You sprinkle the blueberries over the top and bake for 50 minutes at 350° F.
Then you take the cake out, sprinkle it with the cinnamon-sugar mixture, and let it cool a bit. When it is very hot it is pretty fragile and would be hard to cut. After 15 minutes we peeled off the sides of the baking parchment and sliced it into wedges. It was still warm and delicious.
Our only suggestion is that since the blueberries were pretty sour, and we’d probably increase the sugar next time.
The idea that this serves 8-10 is a canard. Two of us were hungry after waiting for it that long and devoured half of it.
King Arthur also suggests small curd cottage cheese as a substitute for the ricotta. That seemed a little weird, and we bought a small container of ricotta when we bought the blueberries.
This is a great recipe and we’ll surely be making it again. But not for a big crowd!
Food Science Institute 
Thanks for the review of the recipe. I do take time to look at the recipes at King Arthur’s web site.
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This is Mary from the high desert in California. In the hot weather I have been cooking. It doesn’t stop me from using my oven. I desire to vary my breakfast tastes which are different from my husband’s and don’t want to make too much of anything as it will just go to waste….Your breakfast cake was just as described….much like the consistency of a bread pudding. Very good if your taste likes that consistency. It has all the good stuff in it, I used blueberry Greek yogurt with a little lemon juice to curdle it instead of ricotta cheese. Everything else was the same. Thank you. I like this site so much. You really have a professional team to work with.. So saved me a couple times to be able to chat with a real baker.
(retired teacher, finally learning to cook!)
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