A breakfast cake that is sweet and savory.

Foodie Favorite: Blueberry Breakfast Cake

Take full advantage of blueberry season


Amateur baker and lover of all things food, Carlson enjoys finding new recipes and learning techniques to perfect his love and appreciation for whole foods.


  • 3 large eggs 
  • 1/2 cup granulated sugar + 2 tablespoons
  • 6 tbsp of unsalted butter
  • 1 cup ricotta cheese 
  • 1 cup sour cream 
  • 1 tsp of vanilla extract 
  • 1 cup of King Arthur Unbleached All-purpose Flour
  • 1/2 tsp salt 
  • 1 1/4 tsp baking powder 
  • 1 1/2 cups fresh blueberries 
  • – 1/4 cup of powdered sugar for topping


  • Preheat oven to 350 degrees & lightly grease 8-9” round cake pan or springform pan.
  • Using a whisk attachment, beat together eggs and sugar until thick and lighter in color. Add butter, ricotta, sour cream and vanilla. 
  • Add flour, salt and baking powder until combined. 
  • Pour batter in pan and sprinkle blueberries evenly over the top. 
  • Bake the cake for 45-50 minutes until the sides are lightly browned, and cake is set (jiggle slightly when gently shaken). 
  • Remove from oven and let rest/cool for at least 30 minutes … then sprinkle powdered sugar over the top. 
  • Leftovers can be stored in fridge for up to five days.