| BLUEBERRY COFFEE CAKE |
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Makes 12 servingsCake: 2-1/3 cups all-purpose flour 1-1/3 cups plus 2 tablespoons granulated sugar, divided 1/2 teaspoon salt 3/4 CRISCO Stick or 3/4 cup CRISCO all-vegetable shortening 3/4 cup milk 2 eggs 2 teaspoons baking powder 1 teaspoon vanilla Topping: 1 cup ricotta cheese 1 egg 1 tablespoon finely grated fresh lemon peel 1 cup fresh or frozen blueberries 1/2 cup chopped walnuts 1/3 cup packed brown sugar 1 teaspoon cinnamon Confectioners' Sugar Icing Heat oven to 350ºF. Spray a 13 X 9 X 2-inch baking pan with Crisco No Stick Cooking Spray. Place cooling rack on countertop. For cake: Combine flour, 1-1/3 cups granulated sugar and salt in a bowl. Cut in shortening with pastry blender or 2 knives until crumbly. Reserve 1 cup mixture for topping. Add milk, 2 eggs, baking powder and vanilla to remaining mixture. Beat at medium speed 2 minutes, scraping bowl. Spread in prepared pan. Combine remaining 2 tablespoons sugar, 1 egg, ricotta cheese and lemon peel in bowl. Mix well. Sprinkle blueberries over batter in the pan. Spoon cheese mixture over berries. Spread cheese mixture gently and evenly. Mix reserved crumb mixture, nuts, brown sugar and cinnamon. Sprinkle over cake. Bake at 350ºF 45 minutes or until toothpick inserted in center comes out clean. Do not overbake. Remove to cooling rack. Cool slightly. Drizzle with Confectioners' Sugar Icing. |
