READY IN ABOUT 1¼ hrs

Blueberry Ricotta Squares

Read Reviews (59)

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

Directions

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

Kitchen-Friendly View

PREP 15 mins
COOK 55 mins
READY IN 1 hr 10 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 16, 2006

I followed the directions exactly with exception to adding the lemon extract; I didn't have any, so I just left it out. This dessert is just delicious...not too sweet and very quick to put together. Only one other point to mention is that I used frozen blueberries (which I didn't thaw first) and as a result, the cake took about 65 minutes to cook.

—kelcampbell

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Most Helpful Critical Review

Jul 03, 2005

I'm not really a "baker," more of a "cooker," but this sounded good & simple enough. I followed the recipe exactly, but for some reason it didn't brown right on the top. It browned in one spot in the middle of the pan, and about an inch out all the way around the pan, but the rest of it kinda remained uncooked looking. We tasted the parts around the edges, that actually looked like it was the way it was suppose to be and it was ok. A little bland. I still have leftover blueberries, so now I'm going to try my luck with a Blueberry Buckle recipe that I found on this site. I'm crossing my fingers that my baking skills will improve with this next attempt!!

—RAWPAW

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70 Ratings

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Mar 02, 2007

This recipe was superb! It was moist and delicious. The only changes I made were to use frozen blueberries and 1/2tsp of lemon juice since I didn't have any lemon extract. A keeper for sure.

—Westy

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Jan 25, 2008

This was wonderful I thought. Not too sweet, just perfect. My grandmother just loved it and she really doesn't even like blueberries. I used fresh blueberries! I didn't have lemon extract so I used lemon juice and doubled what it called for. I also tossed the blueberries in lemon juice before I added them to the mixture. Wonderful!!! Thank you!

—Eric

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Jul 25, 2005

This was a great recipe idea for blueberry's, if you're tired of the muffins & pies. I used Splenda in place of all the sugar and it turned out great!

—susano52

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Apr 15, 2008

I don't know how other reviewers got results that they describe as "dry" and "bland". I made this today and it came out SO moist and tasty. I used orange extract since I didn't have lemon, and frozen berries. Love it. Will make it again. The two different layers are both delicious and it formed a yummy crust all around. It's just my husband and I so we have left overs we'll have for breakfast tomorrow for sure. Can't wait!

—MeCookGood

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Nov 21, 2004

I followed this recipe exactly and it was wonderful. A keeper for sure. Try it...you'll love it!!!!! Enjoy

—BARB08530

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Jul 22, 2004

Great blueberry recipe.

—Realk9s

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Nutrition

Calories
160 kcal
8%

Carbohydrates
22.9 g
7%

Cholesterol
46 mg
15%

Fat
5.9 g
9%

Fiber
0.5 g
2%

Protein
4.4 g
9%

Sodium
68 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blueberry Ricotta Squares

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 160
Calories from Fat: 53

% Daily Value *
Total Fat 5.9g 9 %
Saturated Fat 2.1g 11 %
Cholesterol 46mg 15 %
Sodium 68mg 3 %
Potassium 64mg 2 %
Total Carbohydrates 22.9g 7 %
Dietary Fiber 0.5g 2 %
Protein 4.4g 9 %
** Sugars 15.3g
Vitamin A 3 %
Vitamin C 2 %
Calcium 10 %
Iron 7 %
** Thiamin 8 %
Niacin 10 %
Vitamin B6 2 %
Magnesium 3 %
Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.