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BLUEBERRY - RICOTTA SQUARES 
1 c. flour
3/4 c. sugar
1 1/4 tsp. baking powder
1/4 tsp. salt
1/3 c. milk
1/4 c. butter
1 egg
1 tsp. vanilla
1 1/2 c. fresh or frozen blueberries
2 eggs
1 1/4 c. Ricotta cheese
1/3 c. sugar
1/4 tsp. vanilla

In small bowl, combine flour, 3/4 cup sugar, baking powder, and salt. Add milk, shortening, 1 egg, and vanilla. Beat with electric beater on low speed until combined. Beat on medium for 1 minute. Pour batter into greased 9 x 9 x 2 inch baking pan. Spread evenly. Sprinkle blueberries over batter.

In medium bowl, beat 2 eggs with a fork; add Ricotta cheese, 1/3 cup sugar, and 1/4 teaspoon vanilla. Beat until combined. Spoon Ricotta mixture over blueberries and spread evenly. Bake at 350 degrees for 60 minutes or until knife inserted near the center comes out clean. Cool. Cut into 16 squares. Store, covered, in refrigerator. Delicious blueberry bars and cheese cake.

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