Blueberry Breakfast Cake

I first served this deliciously creamy cake for brunch, but it also makes for a great dessert. Not too sweet and with a consistency somewhere between cake and cheesecake. It’s good warm, but even better after refrigerating overnight.



3 eggs
1/2 c. sugar
6 T. melted butter
1 c. part-skim ricotta
1 c. nonfat Greek yogurt
1 tsp. vanilla extract
3/4 c. King Arthur Measure-for-Measure Gluten Free flour (or AP flour)
1/2 tsp. salt
1-1/4 tsp. baking powder
1-1/2 c. blueberries

Preheat oven to 350-degrees and grease an 8” or 9” springform pan with a tablespoon of butter. In a large bowl beat together the eggs and sugar with a hand mixer until smooth. Add the melted butter, ricotta, yogurt, and vanilla and beat until well combined. Stir in the flour, salt and baking powder to combine.

Pour the batter into pan and sprinkle the top with blueberries. Bake 50 minutes until toothpick inserted in the middle comes out clean. It will still be slightly jiggly; let rest for 30 minutes before serving. Store in the refrigerator covered in plastic wrap — it’s even better the next day!

* For a prettier look, use round or square biscuit cutters to cut individual servings — best to do this the next day though after it’s been refrigerated overnight.

– inspired by a King Arthur Flour recipe