Blueberry Ricotta Squares
3/4 cup white sugar
1 1/4 tsp baking powder
1/3 cup milk
1/4 cup shortening
1 egg
1/2 tsp lemon extract
1 1/2 cups blueberries
2 eggs, beaten
1 1/4 cups ricotta cheese
1/3 cup white sugar
1/4 tsp vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish. In a large bowl, stir together flour, 3/4 cup sugar, and baking powder. Add milk, shortening, 1 egg, and lemon extract; beat with an electric mixer on low speed for 1 minute, then beat on medium speed for 1 more minute. Spread batter evenly into the prepared pan; sprinkle with blueberries. In a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup sugar, and vanilla until well combined. Spoon over blueberries and spread evenly. Bake in the preheated oven until a knife inserted into the centre comes out clean, 55 to 60 minutes. Cool completely before cutting into squares to serve. Yields one nine-inch dish.
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