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.
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