HEAT oven to 350ºF. Coat a 13 x 9 x 2-inch baking pan with no-stick cooking spray.
COMBINE flour, sugar and salt in large bowl. Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Reserve 1 C. crumb mixture 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.
BLEND ricotta, egg, sugar and lemon peel in medium bowl until smooth. Sprinkle blueberries over batter in pan. Gently spread ricotta mixture over blueberries. Combine reserved crumb mixture, nuts, brown sugar and cinnamon. Sprinkle over top of ricotta layer.
BAKE 45 to 50 minutes, or until toothpick inserted in center comes out clean. Cool slightly before cutting.
CRANBERRY RICOTTA CHEESE COFFEE CAKE: Follow the recipe above, substituting halved cranberries for blueberries and grated orange peel for lemon peel.
(1 slice, 1/12 of cake)
Calories from Fat180g
Total Fat 20g
Saturated Fat 6g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 53g
Dietary Fiber 1g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet