Blueberry Ricotta Squares Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with extra-large paper cupcake liners.
• Beat white sugar, butter, and lemon zest together using an electric mixer in a mixing bowl until light and fluffy. Beat in ricotta cheese, followed by egg, lemon juice, and vanilla extract.
• Combine flour, baking powder, baking soda, and salt together in a separate bowl. Stir into butter mixture until just combined; batter will be thick. Carefully fold in blueberries.
• Divide batter evenly among the prepared muffin cups. Sprinkle 1 teaspoon of turbinado sugar over each muffin.
• Bake in the preheated oven until muffins are golden on top and a toothpick inserted into a muffin comes out mostly clean with some crumbs, 26 to 28 minutes. Remove muffins from the oven and carefully transfer to a wire rack to cool, 15 to 20 minutes.

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.