Blueberry Ricotta Squares
Description
This blueberry cake with ricotta cheese topping tastes like cheesecake and is served cut into small squares for the perfect sweet for big parties.
Ingredients
•
1 cup all-purpose flour
•
3/4 cup white sugar
•
1 1/4 teaspoons baking powder
•
1/3 cup milk
•
1/4 cup shortening
•
1 egg
•
1/2 teaspoon lemon extract
•
1 1/2 cups blueberries
•
2 eggs, beaten
•
1 1/4 cups ricotta cheese
•
1/3 cup white sugar
•
1/4 teaspoon vanilla extract
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 flour, 3/4 cup sugar, and baking powder. Add milk, shortening, 1 egg, and lemon extract; beat with an electric mixer on low speed for 1 minute, then beat on medium speed for 1 more minute. Spread batter evenly into the prepared pan; sprinkle with blueberries.
3
In a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup sugar, and vanilla until well combined. Spoon over blueberries and spread evenly.
4
Bake in the preheated oven until a knife inserted into the center comes out clean, 55 to 60 minutes. Cool completely before cutting into squares to serve.