Blueberry And Ricotta Cheese Crepe Cake Recipes

BLUEBERRY RICOTTA SQUARES

Blueberry Ricotta Squares image

A blueberry coffeecake with a ricotta cheese topping. Reminiscent of cheesecake, this recipe was in my maternal grandmother's collection. Origin is unknown.

Provided by AuntieJ

Categories World Cuisine Recipes European Italian

Time 1h10m

Yield 16

Number Of Ingredients 12

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

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
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.
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.
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 : Calories 133.5 calories, Carbohydrate 21.9 g, Cholesterol 35.3 mg, Fat 4.4 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 1.2 g, Sodium 43.6 mg, Sugar 15.2 g

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