Eating healthy is wonderful when combined with lean ground turkey and heart-healthy avocado. Due to the salsa in the guacamole and the seasoned burger combination, this recipe gives the dish a slight Southwestern flair. A cheddar-jack or pepper-jack cheese would be ideal to include if you so want. The side dish of black bean-corn salad is excellent.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 16 |
| Yield: | 1 (9-inch) square dish |
Ingredients
- 1 cup all-purpose flour
- ¾ cup white sugar
- 1 ¼ teaspoons baking powder
- ⅓ cup milk
- ¼ cup shortening
- 1 egg
- ½ teaspoon lemon extract
- 1 ½ cups blueberries
- 2 eggs, beaten
- 1 ¼ cups ricotta cheese
- ⅓ cup white sugar
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 134 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 44 mg |
| Sugars | 15 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe exactly except that I used a round pan instead of square and I used frozen blueberries which weren’t thawed completely. It took longer to bake than indicated and I found that the outside and bottom were browner than I expected. I did leave the cake in until a knife inserted in the middle came out clean. I also expected it to be a bit more lemony. If I make it again, I think that I would add some lemon zest to the cake.
I used one lemon instead of extract – zest went in the cake batter and the juice with the ricotta. Absolutely delicious!
My husband can’t get enough of this cake. I did cut the egg in the ricotta mix to 1 so it is creamier and used almond extract instead of lemon, well, because that’s what I had on hand. He loves it with the almond so we’re sticking to it.
This is super yummy! I used butter instead of shortening and doubled the lemon extract. Sooooo delicious! I liked it after it cooled off from the oven and loved loved loved it cold from the fridge the next day!
I thought it was good, got mixed reviews from the family.
I used the lemon extract, it takes over the other flavors, reminds me of fruit loops. It’s just not what I thought it would taste like, but it is good.
These were awesome!
Really amazed how delicious and easy this recipe is, I would definitely make it again!
I wish the recipe was just a tad sweeter and I had added the lemon extract to the cheese mixture.
Love this. Have mAde it twice now. The only thing I changed was, I like thyme with blueberries. Added a bit and it was amazing.
Delicious! I didn’t have shortening, so I used butter.
it was amazing
I didn’t have lemon extract so used 1 teaspoon of lemon juice. This did remind me a bit of a cheese danish. I should have used lemon zest since I had a lemon on hand but usually try to make recipes as written the first time, before I make any changes.
I didn’t have lemon extract so used 1 teaspoon of lemon juice. This did remind me a bit of a cheese danish. I should have used lemon zest since I had a lemon on hand but usually try to make recipes as written the first time, before I make any changes.
I had to let it cook a little longer than the recipe called for. Otherwise very good.
This was good. I made as directed, including the lemon extract which really complemented the blueberries. It did take about 15 minutes longer to bake (probably needed another 20 minutes, really) maybe because I used frozen blueberries.
Needed to make something before blueberries turned bad. This is an awesome recipe! No changes, will make more often.
This is such an easy and delicious dessert! didn’t change anything, it’s pure perfection =D
SO Good!! I used fresh lemon juice instead of extract.
This recipe is delicious! I was looking for a recipe with ricotta, as i had a lot leftover after making a lasagna. I was a little worry it seems to call for a lot of sure, but No its perfect!! Unfortunately i did not wait for my blueberries to thaw completely which made my cake a bit wet, but i will def make it again with fresh blueberries!
I will make it again. Easy and delicious.