Ricotta Breakfast Cake with Berries

Renée G.


Got this recipe from my sister-in-law. The use of frozen berries makes this doable year round. Got overnight guests? Surprise them with this to go with their morning coffee. Can be made two days in advance and stored tightly wrapped right on the kitchen counter.


★★★★★ 2 votes

15 Min
55 Min


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  • ·
    nonstick baking spray
  • ·
    1½ cups all-purpose flour
  • ·
    1 cup sugar
  • ·
    2 teaspoons baking powder
  • ·
    ¾ teaspoon kosher salt
  • ·
    3 large eggs
  • ·
    1½ cups ricotta
  • ·
    ½ teaspoon vanilla extract
  • ·
    1 stick butter, melted
  • ·
    1 cup frozen raspberries, blueberries or blackberries, divided

How to Make Ricotta Breakfast Cake with Berries


  1. Preheat oven to 350° F; Line a 9”-diameter spring form cake pan with parchment paper and lightly coat with nonstick spray.
  2. Whisk flour, sugar, baking powder, and salt in a large bowl.
  3. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup berries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup berries over top.
  4. Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.

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About Ricotta Breakfast Cake with Berries

Course/Dish: Other Breakfast, Cakes
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy

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