Recipe by AuntieJ
"A blueberry coffeecake with a ricotta cheese topping. Reminiscent of cheesecake, this recipe was in my maternal grandmother's collection. Origin is unknown."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/4 teaspoons
1 1/2 cups
1 1/4 cups
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.
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!!
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.
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!
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!
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!
Very good recipe to start with. I used raspberries as hubs does not like blueberries. Once I placed the bottom layer in, I arranged the raspberries over top evenly. While making the top layer, I combined everything in a large bowl, then used my immersion blender to 'whip' the batter to a smooth consistency, elminating the 'gritty' texture of the ricotta. End result, a nice, smooth, moist coffee cake type dessert. Absolutely perfect! I did double the lemon extract as per other reviewers saying it didn't taste lemony enough. Next time I will try it with butter in place of the shortening. I also used reduced fat ricotta.
I followed this recipe exactly and it was wonderful. A keeper for sure. Try it...you'll love it!!!!! Enjoy
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Ricotta Squares
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 53
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a lighter, less sweet version of cheesecake.
Blueberries, cinnamon-sugar, and pecans—wake up to a bite of the Big Yummy!
See how to make a sweet and tart, two-berry pie from scratch.