From the kitchen of Stephanie Knewasser.  I found this
recipe a long time ago in a magazine.  Part cake, part
cheesecake, this makes a nice summer dessert.
Combine:
1 c flour
3/4 c sugar
1 1/4 tsp b. powder
1/4 tsp salt
Add:
1/3 c milk
1/4 c crisco
1 egg
1/2 tsp vanilla
Beat on low until combined.
Beat on med for 1 min.
Pour into a greased & floured 9x9 pan, spread evenly.

Sprinkle on top of batter:
1 1/2 c fresh or frozen (partially thawed)

In mixing bowl combine:
2 eggs
1 1/4 c ricotta
1/3 c sugar
1/4 tsp vanilla

Beat until combined.
Spoon over blueberries & spread evenly.
Bake @ 350 for 55-60 min or
until a knife inserted near center comes out clean.
Cool.  Cut into bars.  Store in refrigerator.
Blueberry Ricotta Squares
"You know what they say, the early
bird gets no sleep."
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This picture doesn't do it justice.  These Blueberry Ricotta Squres
are so good.
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