Recipe: Blueberry Streusel Coffee Cake with Ricotta Filling

BLUEBERRY STREUSEL COFFEE CAKE

FOR THE CAKE BATTER:
2 1/3 cups all-purpose flour
1 1/3 cups white granulated sugar
1 teaspoon salt
3/4 cup cold butter or margarine
2 teaspoons baking powder
3/4 cups milk
2 eggs
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries

FOR THE FILLING:
1 cup ricotta cheese
1 egg
2 tablespoons sugar
1 tablespoon grated lemon peel

FOR THE TOPPING:
1/2 cup chopped nuts
1/3 cup packed brown sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan.

TO PREPARE THE BATTER:
In a mixing bowl, combine flour, 1 1/3 cups white sugar and salt; cut in butter until the mixture resembles coarse crumbs. Reserve 1 cup for topping.

To the remaining crumb mixture, add baking powder, milk, 2 eggs and vanilla. Beat on medium speed for 2 minutes, scraping bowl constantly. Pour into prepared baking pan. Sprinkle blueberries evenly over batter.

TO PREPARE THE FILLING:
Blend filling ingredients until smooth; spoon evenly over berries.

TO TOP AND BAKE:
For topping, combine nuts, brown sugar, cinnamon and reserved crumbs; sprinkle over filling.

Bake at 350 degrees F for 45 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool slightly before cutting.

Makes 24 servings
Source: Recipe booklet: from Jane Lechlitner in The Country Recipe Collection Prize-Winning Breakfast and Brunch Recipes by Taste of Home