RECIPE OF THE WEEK FROM THE HIGHFIELD HALL & GARDEN STAFF, GAIL BLAKELY
This Blueberry Breakfast Cake is custardy but light and packed with juicy blueberries. The texture is part clafoutis, part Dutch baby, and its’ just right as the centerpiece for a fancy breakfast—or dessert—or part of a brunch table. It’s best warm, but it’s not bad straight from the refrigerator! Thank you, King Arthur Baking—another winner!
- 3 large eggs
- 1/2 cup + 2 tbsp granulated sugar
- 6 tbsp butter, melted
- 1 cup ricotta cheese
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1/2 tsp salt
- 1 1/4 tsp baking powder
- 1 1/2 cups blueberries, fresh or frozen
- cinnamon or confectioners’ sugar, for serving (optional)
- Preheat the oven to 350F. Lightly grease an 8″ round cake or springform pan that’s at least 2″ deep.
- In a large mixing bowl, using a whisk attachment, beat together the eggs and sugar until thick and lighter
- in color. Add the butter, ricotta, sour cream, and vanilla.
- Add the flour, salt, and baking powder, mixing until combined.
- Pour the batter into the pan and scatter the berries evenly over the top.
- Bake the cake for 45 to 50 minutes if using fresh berries (55 to 65 minutes for frozen), until the edges of the cake are lightly browned. The cake should be set throughout, although it will still jiggle when gently shaken.
- Remove from the oven and let rest at room temperature for 30 minutes to firm up. Serve warm with cinnamon or confectioners’ sugar (if desired).
- Store leftovers in the fridge for up to 5 days.
Want to make a dairy-free version of this cake? Substituted melted coconut oil, melted Earth Balance
vegan butter, or melted shortening for the butter. In place of the cottage cheese or ricotta, use 1 cup of
coconut or almond milk yogurt, adding 1 tablespoon lemon juice to the yogurt before you begin; by the
time you’re ready to use it, the yogurt will have a small curd-like texture. For the sour cream, substitute
plain, unsweetened soy milk yogurt.