Blueberry Ricotta Squares

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 blueberries (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.

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