I made Ina Garten’s easy breakfast cake for Mother’s Day. My mom gives it a 10/10 — and so will yours.

To make Garten’s blueberry-ricotta breakfast cake, which serves eight, you’ll need: 

2 cups (12 ounces) of fresh blueberries 1 ¼ cups of all-purpose flour1 cup of whole-milk ricotta 1 cup of granulated sugar 10 tablespoons (1 ¼ sticks) of unsalted butter, at room temperature 3 extra-large eggs, at room temperature 2 tablespoons of sour cream 1 tablespoon of baking powder 1 teaspoon of pure vanilla extract 1 teaspoon of grated lemon zestSifted powdered sugar, for dusting

I grated the lemon zest so it would be ready to go once I was mixing the batter. 

Garten recommends using a 9-inch round springform pan for this dish.

First, I added the butter and sugar to the bowl of my electric mixer, which was fitted with the paddle attachment. 

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

I turned the mixer to low and added one egg at a time, mixing well after each addition. Then, I threw the ricotta, sour cream, vanilla, and lemon zest into the mixture.

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

I added the flour, baking powder, and one teaspoon of salt and gave everything a quick stir. 

I slowly added the dry ingredients with the mixer still on low until they were just incorporated.

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

I made sure to smooth the top of the batter. 

Garten recommends lightly pressing each blueberry into the surface. 

Garten recommends baking the cake 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.

Every oven is different, so keep checking on your cake every couple of minutes after you hit the 45-minute mark.

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

Garten’s blueberry-ricotta breakfast cake definitely makes for an impressive centerpiece.

Its warm, golden hue looked so sweet and comforting in my kitchen, and the bright bursts of blueberry added some joyful pops of color.

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

Garten’s breakfast cake tastes as light and fluffy as it looks. The ricotta and sour cream keep every bite super moist, just as Garten promised, and the sweet blueberries pair well with the zingy and bright lemon zest, which really shines through.

The cake also had a nice crust on the outside, which added some contrasting texture to the super soft and luscious middle. 

“This was superb,” my mom declared. “I give it a 10/10.” 

Garten’s cake was super easy to make, and it tasted just as good the next day. If you want to save yourself some time before hosting a big brunch, you could easily make this ahead 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 be a crowd-pleaser.