Blueberry Ricotta Squares recipe

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Ingredients

1 cup all-purpose flour
¾ cup white sugar
1 ¼ teaspoons baking powder
⅓ cup milk
¼ cup shortening
1 egg
½ teaspoon lemon extract
1 ½ cups blueberries
2 eggs, beaten
1 ¼ cups ricotta cheese
⅓ cup white sugar
¼ teaspoon vanilla extract

Nutrition Info

133.5 calories
carbohydrate: 21.9 g
cholesterol: 35.3 mg
fat: 4.4 g
fiber: 0.5 g
protein: 2.3 g
saturatedFat: 1.2 g
servingSize: -
sodium: 43.6 mg
sugar: 15.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.

  2. In a large bowl, stir together the flour, 3/4 cup of sugar, and baking powder. Add the milk, shortening, 1 egg, and lemon extract, and use an electric mixer to mix on low speed for 1 minute, then on medium speed for 1 minute. Pour the batter into the prepared pan, and spread evenly. Sprinkle blueberries over the batter.

  3. In a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup of sugar, and vanilla extract. Spoon this mixture over the blueberries, and spread evenly.

  4. Bake for 55 to 60 minutes in the preheated oven, until a knife inserted near the center comes out clean. Cool completely before cutting into squares and serving.

Recipe Yield

1 - 9 inch square dish

Recipe Note

A blueberry coffeecake with a ricotta cheese topping. Reminiscent of cheesecake, this recipe was in my maternal grandmother's collection. Origin is unknown.

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