- Hands-on time:
- 10 mins. to 15 mins.
- Baking time:
- 50 mins. to 50 mins.
- Total time:
- 1 hrs 20 mins. to 1 hrs 35 mins.
- about 8 servings.
This soft, almost soufflé-like breakfast dish is kind of a casserole, kind of a cake — and definitely tasty! Not overly sweet, it's perfect served with fruit salad, English muffins, or your favorite breakfast meat.
- 3 large eggs
- heaping 1/2 cup sugar
- 6 tablespoons melted butter
- 1 cup small-curd cottage cheese or part-skim ricotta
- 1 cup sour cream (low-fat is fine)
- 1/2 teaspoon Buttery Sweet Dough Flavor or 1 teaspoon vanilla extract
- 3/4 cup King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking powder
- 1 1/2 cups blueberries, fresh or frozen
- cinnamon-sugar, for topping
- 1) Preheat the oven to 350°F. Lightly grease an 8" round cake pan that's at least 2" deep. If your 8" round pan is shallower than 2", use an 8" square pan, or 9" round pan.
- 2) Beat together the eggs and sugar until smooth.
- 3) Add the butter, cottage cheese or ricotta, sour cream, and flavor/extract, beating until well combined.
- 4) Add the flour, salt, and baking powder, stirring or beating gently to combine.
- 5) Pour the batter into the pan, and scatter the berries evenly over the top.
- 6) Bake the cake for about 50 minutes, until a tester inserted into the center comes out clean.
- 7) Remove the casserole/cake from the oven, and sprinkle the top heavily with cinnamon-sugar, if desired. Let it rest at room temperature for 30 minutes, to firm.
- 8) Serve warm, in wedges, squares, or rounds cut with a biscuit cutter.
- Yield: 8 to 10 servings.
Tips from our bakers
- 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.