1 c. all-purpose flour
3/4 c. sugar
1 1/4 tsp. baking powder
1/3 c. milk
1/4 c. shortening
1 egg
1/2 tsp. lemon extract
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 mixer bowl, combine flour, 3/4 cup sugar, and baking powder. Add the milk, shortening, 1 egg, and 1/2 teaspoon lemon. Beat with electric mixer on low speed until combined. Beat on medium speed for 1 minute. Pour batter into a greased 9 x 9 x 2 inch baking pan; spread evenly. Sprinkle blueberries over batter. In a medium bowl, lightly beat the 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 55 to 60 minutes or until a knife inserted near center comes out clean. Cool. Makes 16 squares.