Blueberry Ricotta Squares

Blueberry Ricotta Squares

68 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
AuntieJ
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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch square dish

ADVERTISEMENT

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.

Share It

Reviews (68)

Rate This Recipe
kelcampbell
44

kelcampbell

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.

Westy
38

Westy

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.

Eric
28

Eric

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!

More Reviews

Similar Recipes

Blueberry Buckle
(938)

Blueberry Buckle

Blueberry Lemon Bread
(164)

Blueberry Lemon Bread

Blueberry Bars
(73)

Blueberry Bars

Ultimo's No-Bake Blueberry Squares
(48)

Ultimo's No-Bake Blueberry Squares

Blueberry Cheesecake Pie
(43)

Blueberry Cheesecake Pie

Blueberry Buckle II
(32)

Blueberry Buckle II

Nutrition

Amount Per Serving (16 total)

  • Calories
  • 160 cal
  • 8%
  • Fat
  • 5.9 g
  • 9%
  • Carbs
  • 22.9 g
  • 7%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Blueberry Buckle

>

next recipe:

Blueberry Buckle II