Blueberry ricotta slice

  I'm an Orthodox Christian and we celebrated Easter on sunday.It was a beautiful sunny day but we preferred to stay at home and relax. I kept the menu simple with some traditional dishes and I didn't make a fancy cake either.
    I prepared our traditional brioche bread filled with cocoa and ground walnuts called "cozonac",sort of romanian babka and these blueberry ricotta bars.

   Oh,and these ones were the pièce de résistance ,we ate them warm,they were so good!! The cake base was moist and delicious and the ricotta filling bursting with juicy blueberries was delightful.This cake was last minute dessert idea and i'm glad it turned out well!!We absolutely love it and now i share the recipe with you.
   There are 2 steps to make this cake but it’s very easy to put together. While the cake is baking you can prepare the filling and once the cake is done you can spread the mixture on top and bake again until ricotta filling has set but is still a little wobbly in the center.If you are a cheesecake lover you're gonna love this recipe too.And i would love to hear your thoughts if you make it!!

Prep Time:   
Cooking Time: 
Yield:10 slices

  • 150g all-purpose flour
  • 150g unsalted butter,soften
  • 150g caster sugar
  • 3 M-L eggs
  • 1 tsp baking powder

Ricotta layer:
  • 250g whole milk ricotta cheese,room temperature and drained
  • 100g full-fat cream cheese,room temperature and drained
  • 3 M-L eggs
  • 80g caster sugar
  • 1 level tbsp cornstarch
  • zest of 1 lemon(finely grated)
  • 1tsp bourbon vanilla sugar
  • 1cup (125g) frozen  blueberries


  • Preheat oven to 180ºC/350ºF(convection/fan forced mode)
  • Line base and sides of a 20cm x 25cm rectangular pan with parchment paper,extending paper 3cm above the pan edges.
  • Place butter and sugar into a large bowl and whisk until smooth.
  • Add eggs,one at a time beating well after each addition,scraping down the sides of the bowl as needed.Batter may look curdled but once you've added the flour it becomes smooth.
  • Sift the flour and baking powder on top of the egg mixture,a little at a time, and fold it gently using a silicone spatula.
  • Pour the batter into the prepared pan,spread it evenly with an offset spatula and bake at at 180ºC/350ºF for about 12 minutes until center is completely set.

Ricotta layer:
While the cake is baking you can to prepare ricotta filling

  • Add ricotta cheese,cream cheese,cornstarch,sugar,lemon zest and vanilla sugar to a medium bowl.
  • Whisk until all ingredients are thoroughly combined.
  • Add eggs,one at a time and whisk until incorporated.
  • When the cake is done,remove from the oven.
  • Pour ricotta mixture on top and spread it evenly.

  • Scatter blueberries evenly over the filling and return the cake to oven and bake for another 35-40 minutes until ricotta filling has set but is still a little wobbly in the center.It will firm up a little more as it cools.

  • Remove the cake from the oven and let the cake cool for 15-20 minutes in the pan then transfer the cake to a wire rack to cool completely.
  • Dust with icing sugar,cut into pieces and serve!
  • Store leftovers in an airtight container for up to 3 days.

That's all, folks!

If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!


  1. hhhmmmmm I really want to make this one!!

  2. I am going to make these tomorrow. It looks delicious! Can you please share a picture of the Cozonac? I’m always interested in deserts from other countries.

    1. I hope you like it.They are the best eaten warm.I have one cozonac photo posted on my instagram account.Hope to bake it again this Easter.


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