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Fresh Blueberry Ricotta Bars

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These blueberry ricotta bars are soft, light and not overly sweet – allowing that delightful blueberry flavour to shine through.

Blueberry Ricotta Bars

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.

Blueberry fiasco(s)

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.

Blueberry Ricotta Bars

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

[clickToTweet tweet=”Love blueberries? Try these soft, light, delicious blueberry ricotta bars!” quote=”Love blueberries? Try these soft, light, delicious 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.

Blueberry Ricotta Bars

Serve them chilled

You can serve these bad boys as soon as they are cool enough to cut or at room temperature. But what I’ve found is they are best served chilled. Like cheesecake. And if you can resist the temptation to eat them as soon as they are out of the oven, serve them the next day (or the next). Magic happens in the fridge, the flavours come together, and the bars just get more and more delicious.

Blueberry Ricotta Bars

Go blueberry crazy

Blueberry season in Ontario (where I am) runs from early July to late August (and everywhere else in the Northern hemisphere from May to August) so go grab some blueberries today, tomorrow, this weekend while they’re beautiful and lovely.

(Recipe adapted from King Arthur Flour).

Happy baking!

Did you make blueberry ricotta bars? Tell me about it in the comments section below. I’d love to hear all about it.

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Friday 9th of September 2016

looks great, with the right ingredients to get going. a try will make me a big fan.. thank you for sharing this.

Nazrin Miah

Sunday 24th of July 2016

This looks lovely! You've taken some incredible pictures, and I'm sure the bars taste just as amazing as they look! Will definitely have to try these out!


Sunday 24th of July 2016

Hi Nazrin! Thanks a lot! Happy Sunday :)


Saturday 23rd of July 2016

These look amazing! I love baking with ricotta.


Sunday 24th of July 2016

Me. Too. Ricotta makes everything so moist and tender :) Thanks Jamie!


Saturday 23rd of July 2016

Blueberry ricotta bars looks super delicious! Thanks for sharing the recipe with us!


Sunday 24th of July 2016

You are most welcome Ana! Happy Sunday!

Saidah Washington

Saturday 23rd of July 2016

As soon as I saw the title I wanted to try this recipe. I love ricotta cheese and blueberries.


Sunday 24th of July 2016

They do make a pretty awesome combo :) Thanks Saidah! Hope you like the bars!