I made Ina Garten’s Easy Breakfast Cake for Mother’s Day. My mum gives it a 10/10 – and so does yours.

• I recently made Ina Garten’s new Blueberry Ricotta Breakfast Cake.

• Garten recently shared the recipe and said it was perfect for Mother’s Day.

• The cake is super moist, light and delicious – and so easy to make before a big brunch.

I’ve been making Ina Garten’s dishes for years and always love trying her breakfast and dessert recipes.

Whether it’s her delicious scrambled eggs with cacio e pepe or her famous mocha glazed cake, the “Barefoot Contessa” star is always creating fun new twists on classic dishes.

So I recently decided to try Garten’s new Blueberry Ricotta Breakfast Cake, which she says is the perfect way to start the day — or treat yourself after dinner.

Ina Garten’s Blueberry Ricotta Breakfast Cake features in her latest cookbook, “Go-To Dinners,” and she recently shared the recipe on Instagram.

“For Mother’s Day, let Mom sleep while you bake her my Blueberry Ricotta Breakfast Cake. It’s so easy to make – and who wouldn’t love breakfast cake?! !!” Garten wrote on the post, which she shared on Tuesday.

Garten wrote in her cookbook that everyone who makes her Blueberry Ricotta Cake Breakfast “can’t believe how easy it is!”

So I decided this was the perfect recipe to celebrate the start of spring — and made sure my mom tried it too!

Garten’s breakfast cake includes ricotta, lemon zest and lots of blueberries.

To make Garten’s Blueberry Ricotta Breakfast Cake, which serves eight, you’ll need:

• 2 cups (12 ounces) fresh blueberries

• 1 ¼ cup all-purpose flour

• 1 cup whole milk ricotta

• 1 cup granulated sugar

• 10 tablespoons (1 ¼ sticks) unsalted butter, at room temperature

• 3 extra-large eggs, at room temperature

• 2 tablespoons sour cream

• 1 tablespoon baking powder

• 1 teaspoon pure vanilla extract

• 1 teaspoon grated lemon zest

• Sifted powdered sugar, for sprinkling

Before I started making Garten’s breakfast cake, I needed to do a little prep.

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I grated the lemon zest so it was ready once I mixed the paste.

I also greased and floured my 9 inch round springform pan.

I made sure to shake off any excess flour, per Garten’s instructions. I also preheated the oven, setting it to 350 degrees Fahrenheit.

Then it was time to make the dough!

I first added the butter and sugar to my electric mixing bowl, which was fitted with the paddle attachment.

I beat the butter and sugar together on medium speed for three minutes, until the mixture was light and fluffy.

I made sure to scrape down the sides of the bowl with a rubber spatula as needed.

Then I added the eggs, then I added the ricotta, sour cream, vanilla and lemon zest and mixed everything together.

I turned the mixer on low and added each egg one at a time, mixing well after each addition, then poured everything else into the mixture.

Garten notes that your dough will look curdled at this point, so don’t worry if it appears that way!

In a separate bowl, I mixed my dry ingredients together.

I added the flour, baking powder and a teaspoon of salt and stirred everything quickly.

Then I added the dry ingredients to the batter.

With the mixer still on low, I slowly added the dry ingredients, mixing until incorporated.

Once my dough was ready, I started adding the blueberries.

I folded two-thirds of my two cups of blueberries into the batter, using a rubber spatula.

Then I transferred the batter to my springform pan.

I took care to smooth the top of the dough.

I added the remaining blueberries on top of the cake.

I lightly pressed each blueberry into the surface.

Then it was time to get baking!

I threw my blueberry and ricotta breakfast cake into the preheated oven. Garten recommends baking for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.

It took about 50 minutes for my cake to bake, but every oven is different, so keep checking every couple minutes after you hit the 45 minute mark!

Once my breakfast cake was ready, I transferred it to a wire rack.

Garten says the cake should cool in the pan for an additional 15 minutes.

Next, I removed the sides of my springform pan and lightly dusted the top with powdered sugar. The cake looked gorgeous!

Garten’s Blueberry Ricotta Breakfast Cake is definitely an impressive centerpiece. Its warm golden hue looked so soft and comforting in my kitchen, and the bright bursts of blueberry added fun color and cheer.

It was clear when I cut a slice that the cake was going to be deliciously moist.

I could see a generous amount of blueberries in each slice and the cake smelled amazing.

My parents and I loved Garten’s Blueberry Ricotta Breakfast Cake.

Garten’s breakfast cake tastes as light and fluffy as it looks. The ricotta and sour cream keep every bite super moist, just like Garten promised, and the sweet blueberries pair well with the zesty, bright lemon zest, which really shines. The cake also had a nice crust on the outside which added a contrasting texture to the super soft and succulent middle.

“It was superb,” ​​my mother said. “I give it a 10/10.”

Garten’s Blueberry Ricotta Breakfast Cake should be on everyone’s brunch menu.

Garten’s cake was super easy to make, and it tasted just as good the next day! If you want to save time before planning a big brunch, you can easily do it in advance the night before.

Whether you’re looking for a special dish to celebrate Mother’s Day or just want a fun new dessert, Garten’s Blueberry Ricotta Breakfast Cake is sure to please everyone.

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