A blueberry coffeecake with a ricotta cheese topping. Reminiscent of cheesecake, this recipe was in my maternal grandmother's collection. Origin is unknown.
INGREDIENTS (for 1 servings):
- 1 cup all-purpose flour
- 3/4 cup white sugar
- 1 1/4 teaspoons baking powder
- 1/3 cup milk
- 1/4 cup shortening
- 1 egg
- 1/2 teaspoon lemon extract
- 1 1/2 cups blueberries
- 2 eggs, beaten
- 1 1/4 cups ricotta cheese
- 1/3 cup white sugar
- 1/4 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
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.