A blueberry coffee cake with ricotta cheese topping that's reminiscent of cheesecake. This recipe was in my maternal grandmother's collection. Its origin is unknown.
Ingredients
- all-purpose flour: 1 cup
- white sugar: 0.75 cup
- ¼ teaspoons baking powder: 1 piece
- milk: 0.33333 cup
- shortening: 0.25 cup
- egg: 1 piece
- lemon extract: 0.5 tsp
- ½ cups blueberries: 1 piece
- eggs: 2 piece (beaten)
- ¼ cups ricotta cheese: 1 piece
- white sugar: 0.33333 cup
- vanilla extract: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
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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.
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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.
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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.
