I was rearranging things in the freezer and was surprised to find a container of blueberries from this past June – the best blueberries I’ve ever tasted.  I needed room in the freezer and I needed a Sunday dessert so I looked on the internet for something different.  This recipe is adapted from one on All  It is a rather light dessert with the good flavor of the blueberries shining through.


Cake Layer

  • 3/4 cup granulated sugar
  • 1 egg
  • 1/4 cup butter, softened
  • 1 cup all-purpose flour
  • 1-1/4 tsp. baking powder
  • ¼ tsp. salt
  • 1/3 cup milk
  • ½ tsp. lemon extract
  • ½ tsp. grated lemon peel
  • 1 1/2 cups blueberries

Ricotta Layer

  • 2 eggs
  • 1/3 cup granulated sugar
  • 1/4 teaspoon lemon extract
  • 15 oz. package of ricotta cheese (approximately 1-½ cups)

Preheat the oven to 350 degrees F
Grease a 9-inch square baking dish.

In the large bowl of an electric mixer, place sugar, egg and softened butter; beat for one minute.  Add flour, baking powder, salt, milk, lemon extract and lemon peel; beat for one minute at low speed and one minute on medium speed.

Pour the batter into the prepared pan, and spread evenly. Sprinkle blueberries over the batter.


In a medium bowl, whisk 2 eggs until light and fluffy, add 1/3 cup of sugar and lemon extract  – whisk until smooth.  Add ricotta and whisk until all of the ricotta has been absorbed.

Spoon this mixture over the blueberries and spread evenly to cover all of the berries.


Bake @ 350 degrees F for 55 to 60 minutes until a knife inserted near the center of the pan comes out clean.

Place on a wire rack to cool completely before cutting into squares.

9 servings