These blueberry ricotta bars are soft, light and not overly sweet – allowing that delightful blueberry flavour to shine through.
I tend to get carried away when I see an overwhelming amount of fresh, bright produce. Like blueberries. I saw shelves and racks and tables of them in the market one weekend and I couldn’t help myself. I got a tub (ok, I got 2) and happily went on my way.
I knew it was too much blueberries for 2 people but I got them anyway (I may need an intervention); I thought well, we’ll just have to snack on them and put them in salads and I would just need to bake/cook with them before they go bad.
As if to teach me a lesson, my first 2 forays into blueberry cooking were complete disasters. The first one (a supposedly easy and delectable sauce) turned out sour (don’t ask) and my Great Blueberry Pancake Experiment completely bombed (think: exploding blueberries and rubbery pancakes).
I mean, we still ate the pancakes. And poured the sauce over them. We just drenched them in maple syrup to mask the…unpleasant…ness.
If at first you don’t succeed…
Not one to give up, I tried again (and because I still had blueberries!), albeit a little wary now of what I wanted to create.
First, a recipe that needed just the right amount of blueberries I still had. Second, I wanted to stick to baking and the oven this time (I’ve proven once more that the stove has little love for me). Third, it has to be something delicious! Enough of awful blueberry sauce poured over gross pancakes.
Blueberry ricotta bars
Enter these blueberry ricotta bars. Now we’re talking. Think of them as a blueberry layer cake of sorts: the first layer is the sweet crust. The second layer is the fresh blueberries. The third layer is a splendid ricotta cheese mixture. And what you have are soft, light ricotta cheese bars packed with blueberry flavour.