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 Recipes.com. It is a rather light dessert with the good flavor of the blueberries shining through.
BLUEBERRY LEMON RICOTTA SQUARES
- 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
- 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.
Bake @ 350 degrees F for 55 to 60 minutes until a knife inserted near the center of the pan comes out clean.