This cake is custardy but light and packed with juicy blueberries. Its texture is part clafouti, part Dutch baby, and just right as the centerpiece for a fancy breakfast. Whether you eat it for breakfast or dessert, you're going to fall in love with this blueberry cake.
Preheat the oven to 350°F. Lightly grease an 8" round cake or 9" springform pan that's at least 2" deep.
In a large mixing bowl, using a whisk attachment, beat together the eggs and sugar until thick and lighter in color. Add the butter, ricotta, sour cream, and vanilla.
Add the flour, salt, and baking powder, mixing until combined.
Pour the batter into the pan and scatter the berries evenly over the top.
Bake the cake for 45 to 50 minutes if using fresh berries (55 to 65 minutes for frozen), until the edges of the cake are lightly browned. The cake should be set throughout, although it will still jiggle when gently shaken.
Remove from the oven and let rest at room temperature for 30 minutes to firm up. Serve warm with cinnamon or confectioners’ sugar (if desired).
Store leftovers in the refrigerator for up to 5 days.
For pretty presentation, wait 30 minutes, then cut individual servings with a round biscuit cutter. Use a spatula to support the bottom as you lift each slice onto a plate.
Want to make a dairy-free version of this cake? Substituted melted coconut oil, melted Earth Balance vegan butter, or melted shortening for the butter. In place of the cottage cheese or ricotta, use 1 cup of coconut or almond milk yogurt, adding 1 tablespoon lemon juice to the yogurt before you begin; by the time you’re ready to use it, the yogurt will have a small curd-like texture. For the sour cream, substitute plain, unsweetened soy milk yogurt.
