This cake is laughably easy and infinitely adaptable. Plus, it has fruit so it might as well be a breakfast item.

Blueberry Lemon Cake

I imagine this would work with just about any berry, and I bet even stone fruit or apples would do the trick. So many possibilities, I can barely handle it.

Blueberry RIcotta Cake via


1 1/2 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

1 teaspoon salt

3 eggs

1 1/2 cups ricotta

1/2 teaspoon vanilla extract

zest of one lemon

1 stick unsalted butter, melted

1 - 1 1/2 cups blueberries, fresh or frozen


  1. Preheat oven to 350. Spray a 9-inch cake pan liberally with nonstick spray. Set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder and salt. In a small bowl, whisk together eggs, ricotta, vanilla and lemon zest until well blended. 
  3. Fold wet ingredients into dry ingredients until just mixed. Fold in melted butter. Finally, fold in berries, careful not to overmix or crush. Spoon batter into prepared pan and top with a handful or so of extra berries.
  4. Bake for 50-60 minutes, or until a cake tester inserted into the center comes out clean. Allow to cool in pan for 20 minutes before slicing.

Adapted from Bon Appetit