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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

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.

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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.

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

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

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

9 servings 


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