Hi Ya'll! I actually made this last week, but didn't have a chance to post it due to work and being lazy! I had a wonderfully lazy Saturday watching my poor Oregon Ducks lose to LSU. So sad.. They had better get their act together for the next game!!
Anyways, this coffee cake is amazing! So give it a try!
Blueberry Ricotta Cheese Coffee Cake
2 1/3 cups All Purpose Flour
1 1/3 cups sugar
3/4 teaspoon salt
3/4 cup Shortening
2 teaspoons baking powder
3/4 cup milk
2 large eggs
1 teaspoon vanilla extract
1 cup ricotta cheese
1 large egg
2 tablespoons sugar
1 tablespoon grated lemon peel
1 cup fresh or frozen blueberries, drained
Reserved crumb mixture
1/2 cup chopped nuts
1/3 cup firmly packed brown sugar
1 teaspoon ground cinnamon
Heat your oven to 350 degrees. 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 cup of 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.
Bake 45 to 50 minutes, or until toothpick inserted in center comes out clean. Cool slightly before cutting.