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Blueberry Ricotta Squares


"A blueberry coffeecake with a ricotta cheese topping. Reminiscent of cheesecake, this recipe was in my maternal grandmother's collection. Origin is unknown."
Original recipe yield: 1 - 9 inch square dish.
Prep Time:
15 Minutes
Cook Time:
55 Minutes
Ready In:
1 Hour 10 Minutes
Servings:
16

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.