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 barsLove blueberries? Try these soft, light, delicious blueberry ricotta bars!Click To Tweet
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.
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.
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).
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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