Blueberry Lemon Squares

I have always been a fan of lemon squares and when I saw this recipe I thought it would be a perfect match, blueberries and lemon squares. Of course I was right and this recipe didn’t disappoint. Not to much lemon flavor but just enough to compliment the blueberries. Enjoy!

Blueberry Lemon Squares

For the crust:

~ 1 cup butter, softened

~ cup powdered sugar

~ tsp. vanilla extract

~ 2 cups flour

For the filling:

~ 1/2 cup sugar

~ 3 Tbsp. flour

~ juice and zest of 1 lemon

~ 1/8 tsp. salt

~ 3 eggs

~ 2 cups fresh or frozen unsweetened blueberries

1. Pre-heat the oven to 400^o F. To make the crust, coat a 9 inch square baking dish with cooking spray. In a medium bowl, use an electric mixer on low to beat together the butter, powdered sugar and vanilla until fluffy. Add the flour and beat just until the mixture forms small crumbs.

2. Place about two-thirds of the crumb mixture evenly over the bottom of the prepared baking dish. Set the remaining mixture aside. Bake for 12 to 15 minutes, or until lightly browned. Reduce the oven to 350^o F.

3. Meanwhile, make the filling. In a medium bowl, mix the sugar, flour, lemon zest and salt. Add the eggs and lemon juice, then whisk until smooth. Spread the blueberries in an even layer over the crust.

4. Pour the filling over the blueberries. Sprinkle the reserved crumb mixture evenly over the top. Bake for 30 to 40 minutes, or until the crumb topping is golden and the filling is puffed. Transfer to a wire rack and let cool completely. Cut into squares.

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Blueberry Lemon Squares

Lemon Ricotta Pound Cake with Berries

After getting a basket of strawberries and 2 containers of blueberries I was looking for something to make with them. I found this Lemon Ricotta Pound Cake which sounded amazing and reminded me a lot like strawberry shortcake but with a little more flair.  It was simple to make and reminded me of summer.  A great way to celebrate the warmer weather.

Lemon Ricotta Pound Cake with Berries

~ 1 1/2 cups flour

~ 2 1/1 tsp. baking powder

~ 1 tsp. salt

~ 3/4 cup unsalted butter at room temperature

~ 1 1/2 cups ricotta cheese

~ 1 1/2 cups granulated sugar

~ 3 large eggs

~ 1 tsp. vanilla extract

~ 2 lemons zested

~ mixed berries, fresh or frozen

~ whipped cream

1. Preheat oven to 350^o F. Grease a loaf pan with butter or non stick spray. In medium bowl combine the flour, baking powder, and salt. Whisk to combine

2. Using either an electric mixer or hand mixer, cream together the butter, ricotta cheese, and sugar until light and fluffy. About 3 minutes. Add eggs one at a time. Add the vanilla and lemon zest and mix until combined.

3. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared loaf pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely.

4. Meanwhile, place the mixed berries in a small bowl with 1 Tbsp. sugar. Stir well and set aside until serving time.

5. To serve, slice the pound cake and serve with a spoonful of mixed berries. Top with whipped cream, if desired.

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Lemon Ricotta Pound Cake with Berries