Way beyond cereal

Tired of bland breakfasts? Check out our story in today’s LENS on a new way to attract attention at the early-morning table, then try out this recipe.

One-Bowl Blueberry-Ricotta Breakfast Cake


• 3/4 cup whole-milk ricotta cheese, room temperature

• 2 large eggs

• 1 1/2 cups unbleached all-purpose flour

• 1 cup sugar

• 1/2 cup yellow cornmeal

• 2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 2 teaspoons finely grated lemon zest

• 1/2 cup (1 stick) unsalted butter, melted and cooled

• 1 cup fresh blueberries, picked over


Preheat the oven to 375 degrees. Spray an 8-inch square baking pan with nonstick cooking spray. Whisk together ricotta and eggs in a large glass measuring cup. Whisk together flour, sugar, cornmeal, baking powder, baking soda and salt in a large bowl.

Add ricotta mixture and lemon zest to bowl with flour mixture. Stir with a spatula until moistened (it will be lumpy). Stir in butter until incorporated. Stir in blueberries.

Scrape batter into prepared pan and smooth top with a spatula. Bake until the top is golden brown and a toothpick inserted into center comes out clean, 25 to 30 minutes. Let cool in pan five minutes, invert onto a wire rack, and then turn right side up to cool slightly. Cut into nine squares and serve warm or let cool completely before cutting into squares and serving.

Makes nine servings.

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