2 1/3 c. all-purpose flour
1 to 1 1/3 c. sugar
1 tsp. salt
3/4 c. butter
2 tsp. baking powder
3/4 c. milk
2 eggs
1 tsp. vanilla
1 c. fresh OR frozen blueberries

1 c. Ricotta cheese
1 egg
2 tbsp. sugar
1 tbsp. grated lemon peel

1 c. reserved crumbs (see recipe below)
1/2 c. chopped nuts
1/3 c. brown sugar
1 tsp. cinnamon

To make batter, combine flour, sugar and salt in large bowl; cut in butter as for pie crust. RESERVE 1 CUP OF MIXTURE. Add baking powder, milk, eggs and vanilla to larger portion of dry ingredients. Beat on medium speed for 2 minutes scraping bowl constantly. Pour evenly in greased 13 x 9 inch baking pan. Sprinkle blueberries evenly over batter.

Blend cheese, egg, sugar and lemon peel until smooth; spoon evenly over blueberries. Make topping by mixing the reserved crumbs, nuts, brown sugar and cinnamon. Sprinkle over cheese layer. Bake at 350 degrees for 45 to 60 minutes, or until wooden pick inserted in center comes out clean. Cool slightly before cutting.