Blueberry Ricotta Cheese Streusel Coffeecake
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Serves/Makes: 12
Ready in: 1-2 hrs
***Crumbs***
- 2 1/3 cups all-purpose flour
- 1 1/2 cup granulated sugar
- 1 teaspoon salt
- 1/2 cup butter, softened, or vegetable oil
***First Layer***
- 2 teaspoons baking powder
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon almond flavoring
- 1 cup blueberries, fresh or frozen
***Second Layer***
- 1 cup nonfat ricotta cheese
- 1 large egg
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
***Topping***
- 1 cup reserved crumbs
- 1/2 cup ground pecans
- 1/2 cup firmly packed brown sugar
- 1 teaspoon ground cinnamon
Heat the oven to 350 degrees F. Grease a 13- by 9-inch baking pan or coat with vegetable cooking spray. For Crumbs: Mix the flour, 1 1/2 cups granulated sugar, salt and butter until crumbly. Reserve 1 cup of the crumbs for the topping. For First Layer: To the remaining crumb mixture, add the baking powder, milk, eggs, the almond flavoring and blueberries. Mix until blended. Turn into the prepared pan. For Second Layer: Mix the ricotta cheese, egg, sugar and the lemon juice and drop over the first layer of batter. For Topping: Mix the reserved crumbs, pecans, brown sugar and cinnamon. Sprinkle over the cheese layer. Bake for 45 to 60 minutes, until the topping is golden brown and springs back when touched.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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