Blueberry Lemon Ricotta Squares


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 


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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

10 thoughts on “Blueberry Lemon Ricotta Squares”

  1. I love blueberries and lemon together and this one looks fantastic – I’ve always wanted to cook with ricotta and I think I’ll get some next time I’m at the store and give it a go!

  2. Lillian, I, too, have some blueberries in my freezer! I usually hoard the last container until the fresh ones start coming in.

    This looks very tasty…I’m copying down this recipe for future reference, even though I’m not fond of ricotta…I’m going to trust your judgement on this one. I like the fact that it doesn’t make a huge amount. With just the 2 of us here, I sure don’t need any tempting desserts hanging around, calling my name. LOL

  3. This looks like it would literally melt in your mouth. Wonderful, especially this time of year. Hope you had a nice Thanksgiving.

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