Originally from AllRecipes.com. This is too cake-y to be called a cheesecake, too cheese-y to be called a coffeecake, but very yummy, fast to make, and good for breakfast or dessert. (If you read the user reviews at the linked original recipe, you will see many people complaining about the finished product being dry and not sweet enough. I have no idea what these people are talking about. This is nicely sweet and extremely moist when I make it.)

Blueberry Ricotta Squares

1 cup all-purpose flour
¾ cup sugar
1 ¼ teaspoons baking powder
1/3 cup milk
¼ cup butter or shortening
1 egg
½ teaspoon lemon extract
1 ½ cups blueberries
2 eggs, beaten
1 ¼ cups ricotta cheese
1/3 cup white sugar
¼ teaspoon vanilla extract

Preheat the oven to 350°F. Grease a 9" square baking dish.

In a large bowl, stir together the flour, ¾ cup of sugar, and baking powder. Add the milk, shortening, 1 egg, and lemon extract, and beat well to combine. Pour the batter into the prepared pan, and spread evenly. Sprinkle blueberries over the batter.

In a medium bowl, stir the remaining ingredients together. 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.

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