Foodie Favorite: Blueberry Breakfast Cake

Ingredients:

• 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

Instructions:

• 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.