Sometimes I’ll make scones and occasionally I’ll whip up a batch of muffins or biscuits but, as a rule, if I want to serve something sweet in the morning, especially if I’m feeding a crowd, I’ll prepare breakfast cake. These are quite often made with fruit of the season, such as, Italian apple cake and almond and pear torta.
- 1/2 cups flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 1 /2 cups ricotta (whole milk)
- 1/2 teaspoon vanilla
- 4 ounces (1 stick) unsalted butter, melted, cooled
- 2 cups fresh blueberries
- Confectioners’ sugar, for dusting
- Whisk together the flour, granulated sugar, baking powder and salt. Set aside.
- In a large mixing bowl, beat the eggs, ricotta, vanilla and butter. Gradually add the dry ingredients to the ricotta mixture combining well.
- Carefully fold in 1 cup of the blueberries, careful not to break them. Transfer batter to a buttered and floured 9-inch cake pan. Sprinkle the remaining berries on top of the batter, pressing in slightly.
- Bake in a 350* oven 48-50 minutes. Edges of cake will be golden brown when done. Let cool. Dust with confectioners’ sugar before serving. Refrigerate leftovers.