Friday, August 15, 2014

Blueberry and Ricotta Cheese Bars

A delicious combination of soft cake, sweet blueberries, delicate ricotta cheese, with a lemony twist. 
I'd like to start this weekend with something sweet, fresh and summery!
These blueberry and ricotta bars are perfect! An easy, quick and wholesome dessert. Colorful and fun for the kids. A delicious combination of soft cake, sweet blueberries, delicate ricotta cheese, with a lemony twist.
I baked these bars for a barbecue/pool party at a friend's house. But they are also perfect for any occasion, from breakfast, to kids' morning snack or afternoon tea dessert. A huge crowd-pleaser!

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Have a delicious weekend!

Ingredients: to make a 9 x 12 inches cake, cut in about 24 squares
For the bottom cake:                                                  Printable Recipe
  • 2 eggs
  • 3/4 cup of sugar
  • 3/4 stick of butter (soften)
  • 1/2 teaspoon vanilla extract
  • zest of one lemon
  • 1/8 teaspoon (pinch) of salt
  • 1 1/2 cups of all-purpose flour
  • 1  teaspoon of baking powder
For the filling:
  • 1 lb of ricotta cheese 
  • 1/2 cup of sugar
  • 2 eggs
  • 2 tablespoons of flour 
  • 1 teaspoon vanilla extract
  • juice of one lemon 
  • 2 cups of organic fresh blueberries 
Preparation time: 20 minutes to prepare, 50 minutes to bake and a few hours to chill
Directions:

Step 1: Preheat the oven to 350 degrees.
In a large bowl, mix the sugar with the eggs until well blended. Blend in the butter (soften - at room temperature).

Step 2: Blend in the rest of the ingredients: flour, baking powder, salt, vanilla extract, and lemon zest.
Step 3: Grease a  9 x 12 in baking pan with butter and flour. Pour the mixture in the pan, and flatten it as well as you can with a spoon.
                                             
                                             
Step 4: In another bowl, mix together all the ingredients for the filling with the exception of the blueberries, which we'll add at the end.


Step 5: Pour the mixture on top of the first layer of the cake. Flatten it. Sprinkle with the blueberries, and with your hand press them slightly into the mixture, so they won't roll around :-)
Step 6: Bake at 350 degrees for about 50 minutes. Cool and then refrigerate covered for a few hours or overnight.
                                              
Slice into bars and enjoy!





1 comment:

  1. delicate ricotta cheese, with a lemony twist.
    I baked these bars for a barbecue/pool party at a friend's house. But they are also perfect for any occasion, from breakfast, to kids' morning snack or afternoon tea dessert. A huge crowd-pleaser!
    vagina cakes

    ReplyDelete