Blueberry Breakfast Cake

• porcje: 10 servings
• czas aktywny: 10 minutes
• całkowity czas: 1 hour 30 minutes

Składniki

3 large eggs

1/2 cup plus 2 tablespoons (124g) granulated sugar

6 tablespoons (85g) butter, melted

1 cup (227g) ricotta cheese

1 cup (227g) sour cream

1 teaspoon King Arthur Pure Vanilla Extract

1 cup (120g) King Arthur Unbleached All-Purpose Flour

1/2 teaspoon table salt

1 1/4 teaspoons baking powder

1 1/2 cups (255g) blueberries, fresh or frozen

cinnamon or confectioners' sugar, for serving (optional)

Wskazówki

Preheat the oven to 350°F. Lightly grease an 8" round cake or 9" 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 the blueberry breakfast cake warm with cinnamon or confectioners’ sugar, if desired. Store leftovers in the refrigerator for up to 5 days.

Wartości Odżywcze

• Wielkość Porcji: 1/10th of cake, 120g
• Kalorie: 264
• Tłuszcz Całkowity: 14g
• Tłuszcz Nasycony: 9g
• Cholesterol: 98mg
• Sód: 200mg
• Węglowodany Całkowite: 28g
• Błonnik Pokarmowy: 1g
• Cukry Całkowite: 16g
• Białko: 7g