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recipe_516

Blueberry Ricotta Cheese Coffee Cake

Prep Time:
20 minutes

Cook Time:
50 to 55 minutes

Servings:
1 coffee cake

Prep Time:
20 minutes

Cook Time:
50 to 55 minutes

Servings:
1 coffee cake

Blueberry Ricotta Cheese Coffee Cake

INGREDIENTS

Blueberry Ricotta Cheese Coffee Cake

  • Batter
  • 2 1/3 C. (575 mL) all-purpose flour
  • 1 1/3 C. (325 mL) granulated sugar
  • 3/4 tsp. (4 mL) salt
  • 3/4 C. (175 mL) Crisco® Golden All-Vegetable Shortening
  • 2 tsp. (10 mL) baking powder
  • 3/4 C. (175 mL) milk
  • 2 large eggs, lightly beaten
  • 1 tsp. (5 mL) pure vanilla extract
  • Filling
  • 1 C. (250 mL) ricotta cheese
  • 1 large egg
  • 2 Tbsp. (30 mL) sugar
  • 1 Tbsp. (15 mL) grated lemon peel
  • 1 C. (250 mL) fresh or frozen blueberries, drained
  • Topping
  • reserved crumb mixture
  • 1/2 C. (125 mL) chopped nuts
  • 1/3 C. (75 mL) firmly packed light brown sugar
  • 1 tsp. (5 mL) ground Saigon cinnamon

DIRECTIONS

  1. Heat oven to 350ºF (180ºC). Grease and line with parchment paper a 13″ x 9″ x 2″ (4 L) pan. Set aside.
  2. Batter: In a large mixing bowl, combine flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Remove 1 C. (250 mL) mixture; set aside for topping. To remainder, add baking powder, milk, eggs and vanilla. Beat on medium speed of electric mixer for 2 minutes, scraping down sides of bowl. Pour into prepared pan. Set aside.
  3. Filling: In a medium bowl blend ricotta, egg, sugar and lemon peel until smooth. Sprinkle blueberries over batter in pan. Gently spread ricotta mixture over blueberries.
  4. Topping: Combine reserved crumb mixture, nuts, brown sugar and Ground Saigon Cinnamon. Sprinkle over top of ricotta layer. Bake at 350ºF (180ºC) for 50 to 55 minutes, or until wooden pick inserted in centre comes out clean. Cool slightly before cutting.
  5. Cranberry Streusel Coffee Cake: Follow the recipe above, substituting halved cranberries for blueberries and grated orange peel for lemon peel.