I made Ina Garten's easy breakfast cake for Mother's Day. My mom gives it a 10/10 — and so will yours.

"For Mother's Day, let mom sleep in while you bake her my Blueberry Ricotta Breakfast Cake. It's so easy to make — and who wouldn't love cake for breakfast?!!!" Garten wrote on the post, which she shared on Tuesday. 

Garten wrote in her cookbook that everyone who makes her blueberry-ricotta breakfast cake "can't believe how easy it is!"

So I decided it was the perfect recipe to celebrate the start of spring — and I made sure my mom tried it as well! 

To make Garten's blueberry-ricotta breakfast cake, which serves eight, you'll need: 

• 2 cups (12 ounces) fresh blueberries 
• 1 ¼ cups all-purpose flour
• 1 cup whole-milk ricotta 
• 1 cup granulated sugar 
• 10 tablespoons (1 ¼ sticks) unsalted butter, at room temperature 
• 3 extra-large eggs, at room temperature 
• 2 tablespoons sour cream 
• 1 tablespoon baking powder 
• 1 teaspoon pure vanilla extract 
• 1 teaspoon grated lemon zest
• Sifted powdered sugar, for dusting

I grated the lemon zest so it would be ready to go once I was mixing the batter. 

I made sure to shake out any excess flour, per Garten's instructions. I also preheated the oven, setting it to 350 degrees Fahrenheit. 

First I added the butter and sugar into the bowl of my electric mixture, which was fitted with the paddle attachment. 

I made sure to scrape down the sides of the bowl with a rubber spatula as needed.  

I turned the mixer to low and added each egg one at a time, mixing well after each addition, then dumped everything else into the mixture.

Garten notes that your batter will look curdled at this stage, so don't worry if it appears that way!

I added the flour, baking powder, and one teaspoon of salt and gave everything a quick stir. 

With the mixer still on low I slowly added the dry ingredients, mixing just until they were incorporated.

I folded two-thirds of my two cups of blueberries into the batter, using a rubber spatula. 

I made sure to smooth the top of the batter. 

I lightly pressed each blueberry into the surface. 

I threw my blueberry-ricotta breakfast cake into the preheated oven. Garten recommends baking for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. 

It took about 50 minutes for my cake to bake, but every oven is different so keep checking every couple minutes after you hit the 45-minute mark! 

Garten says the cake needs to cool in the pan for an additional 15 minutes.

Garten's blueberry-ricotta breakfast cake definitely makes for an impressive centerpiece. Its warm golden hue looked so sweet and comforting in my kitchen, and the bright bursts of blueberry added some fun color and joyfulness. 

I could see a generous amount of blueberries in each slice, and the cake smelled incredible. 

Garten's breakfast cake tastes as light and fluffy as it looks. The ricotta and sour cream keep every bite super moist, just as Garten promised, and the sweet blueberries pair well with the zingy and bright lemon zest, which really shines through. The cake also had a nice crust on the outside, which added some contrasting texture to the super soft and luscious middle. 

"This was superb," my mom declared. "I give it a 10/10." 

Garten's cake was super easy to make, and it tasted just as good the next day! If you want to save yourself some time before hosting a big brunch, you could easily make this ahead the night before. 

Whether you're looking for a special dish to celebrate Mother's Day, or just want a fun new dessert, Garten's blueberry-ricotta breakfast cake is sure to be a crowd-pleaser.