Today, we went blueberry picking for the first time ever. The Pearls adore blueberries, so I warned the lady at the counter that she might want to weigh them before and after and just add the difference to my bill! It was a really long drive and very hot/humid out, but our oldest Pearl proved to be the hardest worker there! While her cousins largely spent the time whining in the shade sucking down juice boxes, our girl picked and picked blueberries until her little bucket was full! She kept repeating her mantra, “There’s nothing like a fresh blueberry, is there?” When all was said and done, she’d picked almost two pounds to my almost 5 pounds! Not to be outdone, our son most certainly ate his weight in blueberries! He never had any blueberries in his bucket for long. I had to draw the line at him scooping handfuls out of my bucket, otherwise we’d never have any to take home.
So our girl was so proud of her haul, she immediately wanted to cook something with her stash! We opted first for this Blueberry-Ricotta Squares recipe that we got in a flyer at the Berry Farm. It looked so different than anything I’ve made before with the Ricotta and I had plenty of it in the fridge from South Beach Phase One.
Blueberry Ricotta Squares
1 cup flour
3/4 cup sugar
1 1/4 tsp baking powder
1/4 tsp salt
1/3 cup milk
1/4 cup shortening
1/2 tsp Watkins Vanilla
1 1/2 cups blueberries
1 1/4 cups ricotta cheese
1/3 cup sugar
1/4 tsp Watkins Vanilla
In a small mixing bowl, combine first 8 ingredients and beat on low speed until combined. Beat on medium speed for a minute. Pour batter into a greased 9x9x2 baking pan, spreading evenly. Sprinkle blueberries over batter.
In mixing bowl, lightly beat 2 eggs with a fork. Add ricotta, sugar and vanilla, beat until combined. Spoon mixture over blueberries and spread evenly. Bake in a 350 degree oven for 60 minutes or until a knife inserted near the center comes out clean. Cool. Cut into 16 squares. Store bars covered in refrigerator.
This turned out delicious and delicately sweet and was a cross between a custard-like texture & a blueberry muffin all in one.
This was such a fun family time, I’m sure we’ll plan to do this each year and pick enough to freeze for the year. Aside from eating a bunch, we hope to make some blueberry pancakes, muffins, and perhaps this Crunchy Panko Fruit Cobbler from, yes again, King Arthur! I was very intrigued by this one, having never seen Panko used in a dessert before.