Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Blueberry Ricotta Squares

4

0 min

Blueberry Ricotta Squares

Blueberry Ricotta Squares Photo 1

Time

0 min

Serving

16 persons

Calories

134

Rating

4.00★ (116)

Cuisine

Author: Victoria Buriak
A blueberry coffee cake with ricotta cheese topping that's reminiscent of cheesecake. This recipe was in my maternal grandmother's collection. Its origin is unknown.

Ingredients

  • all-purpose flour: 1 cup
  • white sugar: 0.75 cup
  • ¼ teaspoons baking powder: 1 piece
  • milk: 0.33333 cup
  • shortening: 0.25 cup
  • egg: 1 piece
  • lemon extract: 0.5 tsp
  • ½ cups blueberries: 1 piece
  • eggs: 2 piece (beaten)
  • ¼ cups ricotta cheese: 1 piece
  • white sugar: 0.33333 cup
  • vanilla extract: 0.25 tsp

Metric Conversion

Stages of cooking

Blueberry Ricotta Squares Photo 21
Blueberry Ricotta Squares Photo 32
Blueberry Ricotta Squares Photo 43
Blueberry Ricotta Squares Photo 54
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
    Blueberry Ricotta Squares Photo 2
  2. In a large bowl, stir together flour, 3/4 cup sugar, and baking powder. Add milk, shortening, 1 egg, and lemon extract; beat with an electric mixer on low speed for 1 minute, then beat on medium speed for 1 more minute. Spread batter evenly into the prepared pan; sprinkle with blueberries.
    Blueberry Ricotta Squares Photo 3
  3. In a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup sugar, and vanilla until well combined. Spoon over blueberries and spread evenly.
    Blueberry Ricotta Squares Photo 4
  4. Bake in the preheated oven until a knife inserted into the center comes out clean, 55 to 60 minutes. Cool completely before cutting into squares to serve.
    Blueberry Ricotta Squares Photo 5

How did you like this article?

You may also like