Blueberry Ricotta Squares

Blueberry Ricotta Squares

AuntieJ

"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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Ingredients

1 h 10 m servings 160 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 76
  1. 89 Ratings

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Most helpful positive review

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 toge...

Most helpful critical review

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...

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Least positive
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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 toge...

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 ...

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 f...

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

Great blueberry recipe.

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...

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