1 cup all purpose flour\r\n3/4 cup sugar\r\n1 1/4 teaspoons baking powder\r\n1/4 teaspoon salt\r\n1/3 cup milk\r\n1/2 teaspoon vanilla\r\n1/4 cup shortening\r\n1 egg\r\n1 1/2 cups blueberries\r\n\r\nIn a mixing bowl combine flour, sugar, baking powder and salt then add the milk and vanilla. Mix with an electric mixer on low speed until combined. Then mix on medium speed for 1 minute. Pour batter into a greased 8x8x2 inch baking pan and spread evenly. Sprinkle blueberries over the batter.\r\n\r\n2 eggs\r\n1 1/4 cups ricotta cheese\r\n1/3 cup sugar\r\n1/4 teaspoon vanilla\r\n\r\nIn the mixing bowl lightly beat the eggs with a fork then add the ricotta cheese, sugar and vanilla and beat until combined. Spoon the ricotta mixture over the blueberries and spread evenly.\r\n\r\nBake in a 350 degree oven for 55 to 60 minutes or until a knife inserted near the center comes out clean. Cool and then cut into squares. Cover and store in the refrigerator.

Great recipe! Ricotta cheese is one of my fave cheeses and fresh blueberries are just about a month away in my area. I'll be giving this recipe a try then \r\n\r\nJulieP

I agree with JulieP... a fusion of two of my fave things as well! It should be a good season this year for Blueberries. Which means I will be making this recipe as well as some other blueberry recipes that I have. \r\n\r\nHanging out at the dock in Ontario's playground.....\r\n\r\nMuskokababe.....

I don't understand how this is a toaster oven recipe. Wouldn't this do better in a conventional oven? It's a pan that's typically larger than a toaster oven and it takes an hour to cook. Why wouldn't you just use the oven?

There's no way I could make this and put it into my toaster oven. Mine's pretty small. My Mom has a toaster oven where she can put an 8 x 8 dish in it but you can't do that with mine. I'd definitely have to put this in my oven.

What is the full recipe for these? I'm confused about the amount of eggs to use. Thanks!
Maggie