Blueberry Ricotta Squares

1 cup all-purpose flour
3/4 cup granulated sugar
1 1/4 teaspoons baking powder
1/3 cup milk
1/4 cup shortening
1 egg
1/2 teaspoon lemon extract
1 1/2 cups blueberries
2 eggs, beaten
1 1/4 cups ricotta cheese
1/3 cup granulated sugar
1/4 teaspoon vanilla extract

Heat oven to 350 degrees F. Grease a 9-inch square baking dish.

In a large bowl stir together the flour, the 3/4 cup sugar and baking powder. Add the milk, shortening, 1 egg and lemon extract. Beat on low speed for 1 minute, then on medium speed for 1 minute.

Pour the batter into the prepared pan. Sprinkle the blueberries over the batter.

Stir together the 2 beaten eggs, ricotta cheese, the 1/3 cup sugar and vanilla extract. Mix well and spoon over the blueberries, spread evenly.

Bake for 55-60 minutes or until a knife inserted near the center comes out clean. Cool completely before cutting into squares.