Blueberry Ricotta Squares Recipes

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.

Steps:

• In small bowl, combine flour 3/4 sugar, baking powder and salt.
• Add milk, shortening 1 egg and 1/2 tsp vanilla. Beat on low speed until combined. Beat on medium speed for 1 minute.
• Pour batter into greased 9x9x2" baking pan; spread evenly.
• Spread blueberries over batter.
• In medium bowl lightly beat 2 eggs with fork and add ricotta cheese, 1/3 c sugar and 1/4 tsp vanilla, beat until combined.
• Spoon ricotta mixture over blueberries and spread evenly.
• Bake at 350°F for 55-60 minutes, cool. 8. Cut into 16 squares.
• Note: You can use fresh or frozen blueberries, if you use frozen, partially thaw before using.

Steps:

• Heat oven to 350.
• Grease a 9x9 baking pan.
• In bowl,combine flour,1/2 cup of the sugar,baking powder,& salt.
• Add half and half,butter,1 beaten egg,and 1 tsp of vanilla extract.
• Spoon the batter evenly into pan.
• Then sprinkle blueberries over the batter.
• Combine the remaining beaten eggs, ricotta,& the 1/2 cup sugar,cornstarch,vanilla.
• Blend well.
• Spoon evenly over berries.
• Bake 55-60 minutes or until knife in middle comes out clean.
• Let cool well before cutting into bars.

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
• For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
• For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
• Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
• Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.