• Preheat oven to 400 degrees F. and grease a 8 x 8 inch baking pan.  Use shortening or butter to grease pan.

Crust

• Mix together the flour, granulated sugar, vanilla extract and butter in a mixing bowl.  Cut the butter into very small pieces and mix in by hand to the previously mentioned dry mix.  Be gentle with this step, and patient! You want to mix this in until it has a crumbly consistency.  Spread approximately two-thirds of this mixture into the bottom of your prepared pan pressing down firmly.  Bake for 10 minutes.  Remove from oven and decrease oven temperature to 350 degrees F.
  1 ½ cups all purpose flour, ⅓ cup all purpose flour, ½ cup granulated sugar, ½ tsp. vanilla extract, 11 tbsp. butter

Cake Mix

• Place butter, granulated sugar and vanilla extract into a bowl and beat on medium high until fluffy.  Add the egg and beat until creamy.  
  9 tbsp. butter, ⅓ cup granulated sugar, 1 tsp. vanilla extract, 1 egg
• Stir the ricotta cheese, lemon rind and juice, and pudding mix into the mixture.
  1 cup ricotta cheese, grated rind of one lemon, 1 tbsp. fresh lemon juice, 1 envelope vanilla instant pudding mix
• Spread the above over the crust.
• Halve and pit the apricots (no need to peel them) and arrange on top of the cream layer alternating with the blueberries in a diagonal pattern.  
  1 pound fresh apricots, 1 cup blueberries
• Sprinkle the remaining crumb mixture on top of the fruit. 
• Bake for 30 minutes testing the center for doneness adding 5 minutes to the time if it is not completely cooked through.  
• Let cool thoroughly and cut into pieces.  Serve with whipped cream or ice cream if desired.