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BLUEBERRY STREUSEL COFFEE CAKE
2 1/3 c. all-purpose flour 1 1/3 c. sugar 3/4 tsp. salt 3/4 c. butter 2 tsp. baking powder 3/4 c. milk 2 eggs 1 tsp. vanilla 1 c. fresh or frozen blueberries, rinsed & drained 1 c. ricotta cheese 1 egg 2 tbsp. sugar 1 tbsp. grated lemon peel 1/3 c. chopped nuts 1/3 c. packed brown sugar 1 tsp. cinnamon
Preheat oven to 350 degrees. Grease 13 x 9 x 2 inch pan. Combine flour, sugar and salt in large mixing bowl. Cut in shortening until mixture is crumbly. Reserve 1 cup of mixture.
Add baking powder, milk, eggs and vanilla to remaining flour mixture and beat on medium speed for 2 minutes, scraping bowl constantly. Pour evenly in prepared pan; sprinkle berries over batter.
For filling, blend cheese, egg, sugar and grated lemon peel until smooth; spoon evenly over berries.
Mix reserved crumbs, nuts, brown sugar and cinnamon and sprinkle over cheese layer. Bake at 350 degrees for 45 minutes to 1 hour or until wooden pick inserted in center comes out clean. Cool slightly before cutting. Makes 1 (13 x 9 inch) cake.