Blueberry Ricotta Squares

Indulge in the luscious perfection of Blueberry Ricotta Squares—a dessert that effortlessly blends creamy, tangy ricotta with bursts of juicy blueberries for a delightful treat. These squares feature a tender, buttery base swirled with a luxurious ricotta and lemon zest layer, topped with a scatter of fresh blueberries for a pop of fruity flavor. Simple yet elegant, this recipe is easy to prepare with just 15 minutes of prep time and makes 9 perfectly portioned servings. A quick dusting of powdered sugar adds the perfect finishing touch, making these squares as visually stunning as they are delicious. Perfect for brunch gatherings, afternoon tea, or an irresistible snack, these Blueberry Ricotta Squares are your new go-to dessert for a combination of creamy, sweet, and zesty flavors.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 9

Ingredients

• 113 grams unsalted butter
• 150 grams granulated sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 190 grams all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoons salt
• 245 grams whole milk ricotta cheese
• 1 teaspoon lemon zest
• 150 grams blueberries
• 15 grams powdered sugar (optional, for dusting)

Directions

Step 1

Preheat your oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving some overhang on the sides for easy removal.

Step 2

In a large bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 3

Add the vanilla extract and eggs, one at a time, beating well after each addition.

Step 4

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

Step 6

Spread two-thirds of the batter evenly in the prepared baking pan. It may help to use a spatula coated with non-stick spray as the batter will be thick.

Step 7

In another bowl, combine the ricotta cheese, lemon zest, and 50 grams of granulated sugar (from the listed amount). Mix until smooth.

Step 8

Spread the ricotta mixture evenly over the batter in the pan.

Step 9

Drop spoonfuls of the remaining batter over the ricotta layer. Use a knife or toothpick to gently swirl the batter for a marbled effect.

Step 10

Sprinkle the blueberries evenly across the top, gently pressing them into the batter.

Step 11

Bake in the preheated oven for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Step 12

Allow the squares to cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift them out of the pan.

Step 13

Dust with powdered sugar, if desired, and cut into 9 squares. Serve and enjoy!

Nutrition Facts

Serving size	831 grams (831.0g)

Amount per serving	% Daily Value*
Calories	2228

Total Fat 137.00g	176%
Saturated Fat 77.70g	389%
Polyunsaturated Fat NaNg
Cholesterol 740mg	247%
Sodium 2107mg	92%
Total Carbohydrate 190.60g	69%
Dietary Fiber 9.90g	35%
Total Sugars 37.60g
Protein 53.90g	108%

Vitamin D 82IU	410%
Calcium 903mg	69%
Iron 11mg	59%
Potassium 390mg	8%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.8%

Protein: 9.8%

Carbs: 34.5%