Blueberry & Ricotta Skillet Cake

By Julia Gartland
Blueberry & Ricotta Skillet Cake

Blueberry & Ricotta Skillet Cake

Summer fruit is giving me life these days. Whether it’s raw, baked or preserved, I truly can’t get enough. This blueberry ricotta cake is the perfect way to highlight summer berries & serve a gorgeous, crowd-pleasing sweet. While it’s technically a “cake”, we highly suggest you give it a try for breakfast. After all, summer’s for enjoying the simple things in life — just call it a “breakfast cake” and no one will know the difference.

Blueberry & Ricotta Skillet Cake

Blueberry & Ricotta Skillet Cake

Blueberry & Ricotta Skillet Cake


Blueberry & Ricotta Breakfast Cake (gluten-free)

Serves 6 - 8

Blueberry & Ricotta Skillet Cake

By Camille Styles


  • 1/2 cup almond meal
  • 1 1/3 cup sorghum flour
  • 1 cup cornmeal
  • 2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 3/4 cup turbinado sugar (+ 2 tablespoons to top)
  • 1 cup almond milk, unsweetened
  • 3/4 cup extra virgin coconut oil, melted and cooled
  • 1 cup ricotta cheese, close to room temperature (not chilled)
  • 1 teaspoon vanilla extract
  • 4 eggs, separated
  • 3/4 cup blueberries
  • Zest of 2 lemons
  • confectioner's sugar, to top


  1. Preheat oven to 350 degrees. In a large mixing bowl, whisk together first six ingredients (dry ingredients) until well combined. In a separate mixing bowl, stir together almond milk, coconut oil, ricotta, vanilla & egg yolks. Set egg whites aside &HJ chill for 10 minutes. Mix wet ingredients into the dry until combined well. Stir in blueberries and lemon zest, then set aside.
  2. Grease a 9 inch cast-iron or springform pan with coconut oil. Add chilled egg whites into a stand mixer and whip on high speed for 1-2 minutes until fluffy with soft peaks. Fold whipped egg whites, into the batter, adding a little at a time, making sure not to overmix.
  3. Add batter to your greased pan, top with 2 tablespoons raw sugar & bake for 45-55 minutes or until a toothpick entered into the center of the cake comes out clean. Set aside to cool for 20-25 minutes before serving. Top with confectioners sugar & serve!

Comments (10)

  1. Vanessa @ Living in Steil says:

    This cake looks so delicious. I would definitely eat it for breakfast!

  2. Chanel Dror says:


  3. Corina says:

    It looks beautiful. I can’t resist anything with blueberries in.

  4. annie says:

    The cake looks and sounds delicious and that serving spoon is gorgeous!

  5. Tammie says:

    this is beautiful and i love your ingredients. I look forward to making it for company some day!
    Thank you.

  6. micupoftea says:

    Thanks for the recipe- nice ingredient choice. yum 🙂

  7. Emily says:

    Stunning! I’m expecting to get some peaches and blueberries at the market tomorrow, so I will have to make this little number. I’m curious about how the sorghum flour will taste since I’ve never used it before!

  8. teffysperks says:

    Oh wow that looks absolutely delicious! I was actually just about to get ready to leave my house to buy some ricotta, no word of a lie! This is perfect, and I can’t wait to try it!

    Love Sassy Kitchen, her recipes are awesome =)

  9. Thao @ In Good Flavor says:

    This skillet cake looks beautiful and sounds delicious! I need to try this! Pinning.

Leave a Reply

Your email address will not be published. Required fields are marked *