Breakfast Blueberry Ricotta Cake

Adapted from King Arthur Flours Blueberry Breakfast Cake, this version uses part-skim ricotta and yogurt instead of sour cream. The result is a healthful and delicious breakfast cake that’s perfect for Shavuot.


Serves 10–12

3 large eggs
¾ cup sugar
6 tablespoons melted butter
1 cup part-skim ricotta
1 cup plain skyr or Greek yogurt
1 teaspoon vanilla extract
¾ cup all purpose flour
½ teaspoon salt
1¼ teaspoons baking powder
1½ cups blueberries, fresh or frozen
½ teaspoon ground cinnamon

1) Preheat the oven to 350° F.

2) Lightly grease an 8” round cake pan that’s at least 2” deep. (The cake will rise significantly in the oven.) If you don’t have an 8” pan that is 2” deep, use either a larger round pan or a deeper square one.

3) Beat together the eggs and ½ a cup of the sugar until smooth. Add the butter, cottage cheese or ricotta, skyr and vanilla extract and beat until combined.

4) Add the flour, salt, and baking powder and beat gently to combine.

5) Pour the batter into the pan, and scatter the berries evenly over the top.

6) Combine the cinnamon with the remaining ¼ cup of sugar and set aside.

7) Bake the cake for about 50 minutes, until the cake looks lightly browned around the edges and firm in the middle. A tester should come out mostly clean. (The cheese means it will probably still be a just a bit sticky.)

8) Remove from the oven, and sprinkle the top with the cinnamon-sugar. Let it rest at room temperature for 30 minutes, to firm. Cake can be served warm or covered and stored in the refrigerator.

I put my cake in the refrigerator overnight because I’m not the kind of person who can wait an hour and a half for breakfast in the morning. It’s just as great cold as warm.

Clara Drew is executive assistant at the Forward. Contact her at

Breakfast Blueberry Ricotta Cake

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