3½ - 4cupsfresh blueberriesreserve 1/2 cup to add at the end
Preheat the oven to 350℉ (175 °C)
Grease and flour (or use non-stick spray) a 9 x 13 inch cake pan.
With the use of a blender or a food processor (fitted with steel blade), blend all ingredients (for the batter) until smooth.
Pour approximately 1¾ cups of the batter in the prepared baking dish.
Bake for 10 minutes or until set.
In a large mixing bowl (of stand mixer) using whisk attachment, combine the ricotta, mascarpone, eggs, and sugar.
Whisk together for 1-2 minutes.
Add the rest of the ingredients and whisk together.
Spread this cheese mixture over the base.
Very gently spoon the remaining batter over the cheese mixture.
Place pan in oven for approximately 35-40 minutes.
Remove from the oven and let stand for at least 15 minutes.
Cut into squares and serve with sour cream, applesauce, or blueberry sauce.
Combine all the ingredients, except the blueberries in a medium saucepan.
Bring to a gentle boil. Stir occasionally.
When the mixture becomes translucent and is slightly thickened, gently stir in the blueberries,
Simmer for 4-5 minutes.
Just before removing from stove top, stir in the reserved blueberries, lemon zest and juice.
Cut 3 rows across by 6 columns.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *adapted from Ina Garten