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 mixer bowl, combine the flour, the 3/4 cup sugar, baking powder and salt. Add the milk, shortening, the 1 egg and the 1/2 teaspoon vanilla. Beat with an 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 mixing bowl lightly beat the 2 eggs with a fork. Add ricotta cheese, the 1/3 cup sugar and the 1/4 teaspoon vanilla; beat until combined. Spoon ricotta mixture over blueberries and spread evenly. Bake at 350 degrees for 55-60 minutes or until a knife inserted near the center comes out clean. Cool. Cut into 16 squares. Store bars, covered, in the refrigerator. Makes 16 servings.