Blueberry Breakfast Cake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 3 large eggs
• heaping 1/2 cup sugar
• 6 tablespoons melted butter
• 1 cup small curd cottage cheese or 1 cup part-skim ricotta cheese
• 1 cup sour cream (low-fat is fine)
• 1 teaspoon vanilla extract
• 3/4 cup 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

Recipe

• 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.