This is another great Ina Garten recipe – sent out just before Mother’s Day.

It is so good, I have made it twice in the last week with some tiny tweaks. (I had to find a way to use up that extra cup of Ricotta, so honestly this is just me being thrifty. Not greedy, just thrifty, right?) Yes it’s chock-full of butter, cream and cheese – but in a good way. Although it says Breakfast cake, it is really good anytime – and especially good with tea.

Anyway, it is delish and comes together very easily. My rhubarb is coming in fast and I may try making it with rhubarb instead of blueberry next time.

INGREDIENTS

10 Tbsp (1¼ sticks) butter, at room temperature
1 cup sugar
3 extra-large eggs, at room temperature
1 cup whole-milk ricotta
2 Tbsp sour cream
1 tsp vanilla extract
1 tsp grated lemon zest
1¼ cups all-purpose flour
1 Tbsp baking powder
1 tsp kosher salt
2 cups fresh blueberries (12 ounces), divided
Powdered sugar, for dusting

Preheat the oven to 350 degrees. Ina greases and flours a 9-inch round springform pan, but there’s a lot of butter in there, so I just skipped it. You do you.

Beat butter and sugar in an electric mixer until light and fluffy. Beat in the eggs one at a time, then add the ricotta, sour cream, vanilla and lemon zest. Ina mentions the better will look curdled and it does. No worries – everything is fine.

In a small bowl, stir together the flour, baking powder, and 1 teaspoon salt. Add to the butter mixture and beat very gently until the flour mixture is incorporated. Fold 2/3 of the blueberries into the batter with a rubber spatula. Pour into springform pan and drop the remaining blueberries on, pressing them in lightly.

Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Let cool and remove pan sides. Dust with powdered sugar and serve warm or at room temp. So good!