Instructions: 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.

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.

Bake the cake in a preheated 350F oven for 55 to 60 minutes, or until its golden brown around the edges.

Yield: 12 servings

This moist, rich cake makes a pleasant late-summer dessert.

Note: You may reduce the calories per serving to 206 and the fat grams to 7 by substituting skim milk for 2%, and part-skim ricotta for whole-milk ricotta. By making the above changes and substituting WonderSlim fat replacer or applesauce for the shortening, youll get a somewhat tougher, more rubbery cake, but the calories per serving will be reduced to 172, and the fat grams to 3.

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