Blueberry Ricotta Breakfast Cake
I’ve been re-entering the world of ricotta, trying to forget the memories of overstuffed, heavy, and somehow bland lasagna. These amazing pancakes over the weekend were phenomenal. So good, in fact, that we somehow ate the entire batch before I could take a single picture. Trust me, they were great. What I really love about this cake is that I could wake up, mix up the batter with no glasses, contacts, or coffee, and it would be out of the oven, fragrant and delicious, by the time I’m showered and ready for the day. Now that’s a breakfast cake.
Blueberry Ricotta Breakfast Cake, adapted from The Wright Recipes
1 1/2 C all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 C sugar
3/4 C part-skim ricotta
1/4 C canola oil
1/2 C light plain soy milk
1 C frozen blueberries
Sift dry ingredients together. Whisk together remaining ingredients, except for the blueberries. Stir dry into the wet in three batches and pour into a greased tart pan. Drop blueberries atop the batter and bake in a preheated 350F oven for 30 – 40 minutes until an inserted toothpick comes out clean.
