The Creamy Ingredients In Ina Garten's Blueberry Breakfast Cake

Ina Garten, host of Food Network's "Barefoot Contessa" and cookbook author, is trusted by many when it comes to all things food. So, if you're looking for a recipe for a moist morning treat, look no further than her blueberry ricotta breakfast cake. "Ozark" actress Laura Linney exclaimed, "Oh come on!," when she was met with the dish on Garten's "Be My Guest" series, via Eating Well, and others have likened it to "breakfast heaven."

But how does the cake come out so creamy? While sharing the recipe with Food Network, Garten explained, "The ricotta and sour cream keep the cake moist and the blueberries and lemon zest give it lots of flavor." The recipe's ingredients also include sugar, butter, eggs, flour, and vanilla extract. But those who have made the recipe can attest to how important the ricotta and sour cream are to the outcome of the breakfast cake.

Eating Well spoke with Store-Bought Is Fine creator Trent Pheifer, who has first-hand experience making Garten's blueberry ricotta breakfast cake. Pheifer was quick to agree with Garten that the ricotta and the sour cream are key to making the cake soft and moist. He said, "Mine took an extra 10 minutes in the oven to finally set in the center and I was worried that the extra time would dry it out, but it was perfect!"

There are also other benefits to the recipe besides the guaranteed moist quality. Pheifer added, "The nice thing about this recipe is that it can be made ahead and remains just as delicious as right out of the oven." Additionally, as Garten herself noted to Food Network, everyone who makes it comments on how easy and seamless it is to make. And despite being a breakfast cake, it can be eaten at any time of day. "Even if you're having breakfast for dinner, you still need to have dessert, right?" Garten asked.