Italian Recipe ⟶ 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.

Ingredients

• 1 cup all-purpose flour
• ¾ cup white sugar
• 1 ¼ teaspoons baking powder
• ⅓ cup milk
• ¼ cup shortening
• 1 egg
• ½ teaspoon lemon extract
• 1 ½ cups blueberries
• 2 eggs, beaten
• 1 ¼ cups ricotta cheese
• ⅓ cup white sugar
• ¼ teaspoon vanilla extract

Cooking 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.

Nutrition Facts

• calories133.5
• carbohydrateContent21.9 g
• cholesterolContent35.3 mg
• fatContent4.4 g
• fiberContent0.5 g
• proteinContent2.3 g
• saturatedFatContent1.2 g
• sodiumContent43.6 mg
• sugarContent15.2 g