Blueberry Breakfast Cake

This is a great recipe from King Arthur flour. I haven't made it but it looked so good I have to save it here. In the description it stated that this is comfort food. They say the secret is to use 1/2 teaspoon Buttery Sweet Dough Flavor in lieu of the vanilla. However I don't know many people that have that on hand so I was glad they gave a substitute.

• Ready In: 50 mins
• Serves: 8-10

Ingredients

• 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

Directions

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.