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Blueberry Breakfast Cake Recipe

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This recipe for Blueberry Breakfast Cake, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dagmar Metzger

Category:
Category:

Ingredients:  
Ingredients:  
3 Large Eggs
1/2 Cup Sugar (heaping)
6 Tablespoons Melted Butter
1 Cup Part skim Ricotta
1 Cup Sour Cream
1/2 teaspoon Vanilla Extract
3/4 Cup All purpose Flour
1/2 teaspoon Salt
1 1/4 teaspoon Baking Powder

1 1/2 Cups Blueberries

Cinnamon-Sugar mix for topping
Optional: Confectioners Sugar for topping

Directions:
Directions:
Preheat Oven to 350

Lightly grease an 8" Round Cake Pan that is at least 2" deep.

Beat together eggs and sugar until smooth.

Add butter, ricotta, sour cream and vanilla extract, beating until well combined.

Add flour, salt and baking soda, stirring or beating gently to combine.

Pour batter into prepared pan, scatter the berries evenly over the top.

Bake for about 50 minutes, until a tester inserted into the center comes out moist, but without any obvious smears of raw batter. The edges should be slightly browned and it should appear set throughout. Although it will jiggle when you gently shake it.

Remove from the oven, sprinkle the top heavily with cinnamon-sugar mixture. Let rest at room temperature for 30 minutes to firm up. Serve Warm if possible, if not room temp is fine too.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
50 Minutes
Personal Notes:
Personal Notes:
I once used really fresh and heavy blueberries, it sunk the cake, so make sure you use smallish size berries.
Can also sprinkle with confectioners sugar before serving.

It has the consistency of a custard or cheesecake.

 

 

 

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