Blueberry Ricotta Squares |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 1 |
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A blueberry coffeecake with a ricotta cheese topping. Reminiscent of cheesecake, this recipe was in my maternal grandmother's collection. Origin is unknown. Ingredients:
1 cup all-purpose flour |
3/4 cup white sugar |
1 1/4 teaspoons baking powder |
1/3 cup milk |
1/4 cup shortening |
1 egg |
1/2 teaspoon lemon extract |
1 1/2 cups blueberries |
2 eggs, beaten |
1 1/4 cups ricotta cheese |
1/3 cup white sugar |
1/4 teaspoon vanilla extract |
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.
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