A blueberry coffeecake with a ricotta cheese topping. Reminiscent of cheesecake, this recipe was in my maternal grandmother's collection. Origin is unknown.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

133.5 calories; 2.3 g protein; 21.9 g carbohydrates; 35.3 mg cholesterol; 43.6 mg sodium. Full Nutrition

Reviews (90)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/16/2006
I followed the directions exactly with exception to adding the lemon extract; I didn't have any, so I just left it out. This dessert is just delicious...not too sweet and very quick to put together. Only one other point to mention is that I used frozen blueberries (which I didn't thaw first) and as a result, the cake took about 65 minutes to cook. Read More
(55)

Most helpful critical review

Rating: 3 stars
07/03/2005
I'm not really a "baker " more of a "cooker " but this sounded good & simple enough. I followed the recipe exactly but for some reason it didn't brown right on the top. It browned in one spot in the middle of the pan and about an inch out all the way around the pan but the rest of it kinda remained uncooked looking. We tasted the parts around the edges that actually looked like it was the way it was suppose to be and it was ok. A little bland. I still have leftover blueberries so now I'm going to try my luck with a Blueberry Buckle recipe that I found on this site. I'm crossing my fingers that my baking skills will improve with this next attempt!! Read More
(8)
107 Ratings
  • 5 star values: 51
  • 4 star values: 39
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 0
Rating: 4 stars
02/16/2006
I followed the directions exactly with exception to adding the lemon extract; I didn't have any, so I just left it out. This dessert is just delicious...not too sweet and very quick to put together. Only one other point to mention is that I used frozen blueberries (which I didn't thaw first) and as a result, the cake took about 65 minutes to cook. Read More
(55)
Rating: 4 stars
02/16/2006
I followed the directions exactly with exception to adding the lemon extract; I didn't have any, so I just left it out. This dessert is just delicious...not too sweet and very quick to put together. Only one other point to mention is that I used frozen blueberries (which I didn't thaw first) and as a result, the cake took about 65 minutes to cook. Read More
(55)
Rating: 5 stars
03/02/2007
This recipe was superb! It was moist and delicious. The only changes I made were to use frozen blueberries and 1/2tsp of lemon juice since I didn't have any lemon extract. A keeper for sure. Read More
(41)
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Rating: 5 stars
01/25/2008
This was wonderful I thought. Not too sweet just perfect. My grandmother just loved it and she really doesn't even like blueberries. I used fresh blueberries! I didn't have lemon extract so I used lemon juice and doubled what it called for. I also tossed the blueberries in lemon juice before I added them to the mixture. Wonderful!!! Thank you! Read More
(32)
Rating: 4 stars
07/25/2005
This was a great recipe idea for blueberry's if you're tired of the muffins & pies. I used Splenda in place of all the sugar and it turned out great! Read More
(17)
Rating: 5 stars
04/15/2008
I don't know how other reviewers got results that they describe as "dry" and "bland". I made this today and it came out SO moist and tasty. I used orange extract since I didn't have lemon and frozen berries. Love it. Will make it again. The two different layers are both delicious and it formed a yummy crust all around. It's just my husband and I so we have left overs we'll have for breakfast tomorrow for sure. Can't wait! Read More
(14)
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Rating: 4 stars
10/03/2011
Very good recipe to start with. I used raspberries as hubs does not like blueberries. Once I placed the bottom layer in I arranged the raspberries over top evenly. While making the top layer I combined everything in a large bowl then used my immersion blender to 'whip' the batter to a smooth consistency elminating the 'gritty' texture of the ricotta. End result a nice smooth moist coffee cake type dessert. Absolutely perfect! I did double the lemon extract as per other reviewers saying it didn't taste lemony enough. Next time I will try it with butter in place of the shortening. I also used reduced fat ricotta. Read More
(12)
Rating: 5 stars
11/21/2004
I followed this recipe exactly and it was wonderful. A keeper for sure. Try it...you'll love it!!!!! Enjoy Read More
(10)
Rating: 3 stars
07/03/2005
I'm not really a "baker " more of a "cooker " but this sounded good & simple enough. I followed the recipe exactly but for some reason it didn't brown right on the top. It browned in one spot in the middle of the pan and about an inch out all the way around the pan but the rest of it kinda remained uncooked looking. We tasted the parts around the edges that actually looked like it was the way it was suppose to be and it was ok. A little bland. I still have leftover blueberries so now I'm going to try my luck with a Blueberry Buckle recipe that I found on this site. I'm crossing my fingers that my baking skills will improve with this next attempt!! Read More
(8)
Rating: 5 stars
07/23/2004
Great blueberry recipe. Read More
(8)