1 c. all purpose flour
3/4 c. sugar
1 1/4 tsp. baking powder
1/4 tsp. salt
1/3 c.milk
1/4 c. shortening
1 egg
1/2 tsp. vanilla
1 1/2 c. fresh or frozen blueberries, partially thawed
2 eggs
1 1/4 c. ricotta cheese
1/3 c. sugar
1/4 tsp. vanilla

In a small bowl, combine flour, sugar, baking powder and salt. Add milk, shortening, egg, and vanilla. Beat with the electric mixer on low speed until combined.

Beat on medium speed for 1 minute. Pour batter into a greased 9x9x2 inch baking pan; spread evenly. Sprinkle blueberries over batter.

In a medium mixing bowl, lightly beat 2 eggs with a fork. Add ricotta cheese, 1/3 cup sugar and 1/4 tsp. vanilla; beat until combined. Spoon ricotta mixture over blueberries and spread evenly. Bake in a 350 degree oven for 55 to 60 minutes or until a knife inserted near the center comes out clean. Cool and cut into 16 squares. Store covered in the refrigerator. Makes 16 squares.