I made this cake twice, once following the recipe and once making some modifications. I liked my version better. I will list both in the ingredients below.
Blueberry Breakfast Cake
3 large eggs
heaping 1/2 cup sugar
6 tablespoons melted butter
1 cup ricotta cheese
1 cup sour cream (I used one cup of each of the ricotta and sour cream the first time I made this. I thought it tasted too 'ricotta-y'. The second time I made it I used 1/2 cup ricotta, 1/2 cup sour cream and 1 cup cream cheese. MUCH better flavor!)
1 teaspoon vanilla extract (I used 1 tablespoon because I love vanilla. I make my own. You can see how to do that here.)
3/4 cup all purpose flour (I used white whole wheat flour - I grind my own.)
1/2 teaspoon salt
1 1/4 teaspoon baking powder
1 1/2 cups blueberries (I used 2 cups.)
Cinnamon sugar for topping (I used it both times but really feel it isn't necessary. When I make this cake again, I will omit this.)
Start by beating the eggs and sugar until smooth. (I don't use electric beaters because I don't have any electric kitchen counter top appliances). I used a whisk.
Add the butter, all the cheeses and vanilla. Beat until well combined. (OK, the whisk had to go. It is not possible to 'beat until well combined' with a whisk. I had to use my hand crank beaters.)
Add the flour, salt and baking powder. Stir gently until combined. (Went back to using the whisk for this task.)
Pour into a lightly greased 8 or 9 inch round or square pan (I used PAM). The original recipe said that if you use an 8 inch pan, it should be 2 inches deep. If not, then use a 9 inch pan. Top with the blueberries.
Bake at 350 degrees for about 50 minutes.
It is REALLY good!