Blueberry Ricotta Cheese Coffee Cake Recipe

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