I had about a quarter cup of ricotta left, blueberries in the freezer, plain yoghurt and all of the other basic ingredients. I felt like cake but only in bar (or slice) size. It's easy to pack in lunch boxes and freeze too.
After googling a few keyword combinations, I found this, a Blueberry Lemon Ricotta Coffee Cake but it had quite a few ingredients and processes I couldn't be bothered with so I adapted it with my usual No Fuss Fudge Cake. You remember the one? It was done in no time and it was delicious. A moist fudgey cake with a nearly cheesecake fruity filling and a crunchy crumbly top. Just what the doctor ordered.
Blueberry Ricotta Crumble Cake Bars
- 1/2 cup sugar
- 1 cup water
- 1 teaspoon vanilla
- 1 tablespoon white vinegar
- 6 tablespoons oil (I use canola)
- 1 teaspoon bicarb soda
- half teaspoon salt
- 1/4 cup ricotta
- 1/2 cup plain yoghurt
- 1 tbs lemon juice
- 2 tbs icing sugar
- 1/2 cup blueberries
- 1/2 cup plain flour
- 2 tbs butter
- 1/2 cup coconut
- 1/2 cup brown sugar
- 1/4 cup walnuts, chopped finely
- Turn oven to 160 C (320 F).
- Line a slice pan, 16x26cm (6"x10") with baking paper.
- Mix flour, sugar and water in a bowl.
- Add vanilla, vinegar, oil, baking soda and salt. Mix until smooth. (Mixture is runny.) Pour into prepared pan.
- Mix together ricotta filling and spoon gently onto wet cake mixture. Sprinkle blueberries over cake/ricotta mixture and lightly press down.
- Sprinkle crumble mixture over cake and bake 35 to 40 minutes.
- Allow to cool for 10 minutes in pan. Slice into squares and serve warm with ice cream and/or custard or eat cool for morning tea or for school lunch boxes.
- Suitable to freeze.