This Blueberry Breakfast Cake is a soft, lightly sweet cake that’s perfect for morning coffee or brunch. The combination of ricotta and sour cream gives the cake a tender, creamy crumb while keeping it wonderfully moist. As it bakes, juicy blueberries settle into the batter, adding bursts of bright flavor in every bite. Lightly golden around the edges and delicately rich without being overly sweet, this simple cake is delicious served warm with a dusting of cinnamon or powdered sugar—an easy, comforting treat that works just as well for breakfast as it does for dessert.
