| BLUEBERRY STREUSEL COFFEE CAKE |
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Prep time: 25-30 minutes Bake time: 1 hour Serves 8-10Batter: 2-1/3 cups all-purpose flour 1-1/3 cups sugar 3/4 teaspoon salt 3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick 2 teaspoons baking powder 3/4 cup milk 2 eggs 1 teaspoon vanilla Filling: 1 cup ricotta cheese 1 egg 2 tablespoons sugar 1 tablespoon grated lemon peel 1 cup fresh or frozen blueberries, drained Topping: Reserved crumb mixture 1/2 cup chopped nuts 1/3 cup packed brown sugar 1 teaspoon ground cinnamon Preheat oven to 350ºF. Grease 13 x 9 x 2-inch pan. Set aside. For batter, in large mixing bowl combine flour, sugar and salt. Cut in Butter Flavor Crisco until mixture is crumbly. Remove cup mixture; set aside for topping. To remainder add baking powder, milk, eggs and vanilla. Beat on medium speed of electric mixer for 2 minutes, scraping bowl constantly. Poor into prepared pan. Set aside. For filling, in medium bowl blend ricotta, egg, sugar and lemon peel until smooth. Sprinkle blueberries over batter in pan. Gently spread ricotta mixture over blueberries. For topping, in small bowl mix reserved crumb mixture, nuts, brown sugar and cinnamon. Sprinkle over top of ricotta layer. Bake at 350ºF for 45 to 60 minutes, or until wooden pick inserted in center comes out clean. Cool slightly before cutting. Cranberry Streusel Coffee Cake: Follow the recipe above, substituting halved cranberries for blueberries and grated orange peel for lemon peel. |
