These bars are delicious. Their texture is light and their flavor is full. They are also incredibly fun and easy to make. People are so often baffled when they hear how much fun I have baking. Baking is so specific and there are so many rules and guidelines! How can it be fun? Well, of course they aren’t having fun.

Following all of the rules is no fun. But, baking is like anything in life. You have to choose which rules are worth following and which should be broken. Recipes are great. And they are necessary. Yet, sometimes you just want a little more vanilla. This recipe is fun because it is so forgiving. Use the amount of berries you want to use. Flavor the crust and the filling however you want. Lemon zest? Cinnamon? Use more or less salt. Use more cream cheese to get a denser filling. Use a smaller pan to get a thicker bar. Make the recipe your own.

Break the rules. It’s more fun that way!

Blueberry Ricotta Bars
Crust Ingredients:
1 Cup Organic Unbleached Flour
1 Cup Almond Flour (or very finely ground almonds)
1/2 Cup Brown Sugar
1/2 tsp. Kosher or Sea Salt
1/2 Cup Unsalted Butter

Preheat oven to 350.
Combine the unbleached floor, almond meal, sugar and salt in a medium bowl. Melt the butter and pour it over the dry ingredients. Mix everything together until they are evenly combined. The mixture will be crumbly. Press it very firmly into a baking dish (mine was 8×10” but you can use larger or smaller depending on the desired bar thickness. Baking time will be effected.) until it is packed tightly on the bottom. Bake for ten to fifteen minutes until the edges begin to brown. Remove from the oven.

Filling Ingredients:
One 15 oz. Container of Whole Milk Ricotta Cheese
8 oz. Cream Cheese
3 Eggs
1 Tbs. Vanilla Extract
1/2 tsp. Kosher or Sea Salt
1 Cup Organic Cane Sugar

In the bowl of a food processor or blender, mix the ricotta for about one minute until it is completely smooth. Add the cream cheese and mix again until the mixture is free of lumps. Add the eggs, one at a time, mixing between each addition. Finally, add the sugar, vanilla and salt. The mixture should be smooth and creamy. Pour it onto the prebaked crust in the baking dish.

Blueberry Topping
About a Pint of Blueberries
2 Tbs. Brown Sugar
Juice of 1/2 a Lemon

Mix the blueberries, sugar and lemon juice in a bowl. Gently distribute the berries evenly across the top of the ricotta filling. Place the bars in the oven and bake for about forty-five minutes to an hour. The bars should still jiggle slightly when you shift the pan and the edges will just be browning. Once they are done, remove them from the oven and cool completely before slicing

Video and recipe brought to you by Whisk + Whittle 

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