Blueberry Ricotta Cheese Coffee Cake

Prep Time: 20 minutes
Cook Time: 1 hour
Yield: Makes 12 servings

Ingredients:

BATTER
2 1/3 cups Pillsbury BEST® All Purpose Flour
1 1/3 cups sugar
3/4 tsp. salt
3/4 cup Crisco® Butter Shortening
or 3/4 stick Crisco® Butter Shortening Sticks
2 tsps. baking powder
3/4 cup milk
2 large eggs, lightly beaten
1 tsp. vanilla extract

FILLING
1 cup ricotta cheese
1 large egg
2 tbsps. sugar
1 tbsp. grated lemon peel
1 cup fresh or frozen blueberries, drained

TOPPING
Reserved crumb mixture
1/2 cup chopped nuts
1/3 cup firmly packed light brown sugar
1 tsp. ground cinnamon

Preparation Directions:

Heat oven to 350°F. Coat a 13 x 9 x 2-inch pan with no-stick cooking spray. Set aside.

FOR BATTER
In large mixing bowl combine flour, sugar and salt. Cut in butter flavor shortening until mixture resembles coarse crumbs. Remove 1 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. Pour 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
Combine reserved crumb mixture, nuts, brown sugar and cinnamon. Sprinkle over top of ricotta layer. Bake at 350° 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.