Blueberry Ricotta Cake

• 1 cup King Arthur Unbleached All-Purpose Flour
• 3/4 cup sugar
• 1 1/4 teaspoons baking powder
• 1 1/4 teaspoons salt
• 1 cup milk
• 1/4 cup shortening
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/2 cups frozen blueberries or fresh
• 2 eggs
• 1 1/4 cups ricotta cheese
• 1 cup sugar
• 1/4 teaspoon vanilla

1. For the batter: In a small bowl, combine the flour, sugar, baking powder and salt. Add the milk, shortening, egg and vanilla, beating till smooth. Spoon the batter into a greased 9 x 9 x 2-inch pan Sprinkle the blueberries over the batter.
2. For the topping: In a small bowl, beat the eggs till frothy, then beat in the cheese, sugar and vanilla. Spread this mixture evenly over the blueberries.
3. Bake the cake in a preheated 350F oven for 55 to 60 minutes, or until it's golden brown around the edges.

arthur unbleached, sugar, baking powder, salt, milk, shortening, egg, vanilla, frozen blueberries, eggs, ricotta cheese, sugar, vanilla

Taken from www.yummly.com/recipe/Blueberry-Ricotta-Cake-1649203 (may not work)