Celebrating the End of Blueberry Season with Blueberry Breakfast Cake

At our house, this is the end of blueberry season. About August 15, I picked the last blueberries on my bushes and we are now eating the last of them. We have enjoyed many different blueberry treats this summer using our own blueberries. This year, I thought we would go out with a bang with this fabulous blueberry breakfast cake! The recipe is from King Arthur Flour. You can see the original here. The best part is  - it's so easy and quick to make!

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!