Description
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins
Servings: 16