Ingredients
COFFEE CAKE BATTER:2-1/3 cups all-purpose flour1 to 1-1/3 cups sugar1 teaspoon salt3/4 cup butter2 teaspoons baking powder3/4 cup whole milk2 large eggs1 teaspoon vanilla extract1 cup fresh or frozen blueberriesCHEESE FILLING:1 cup ricotta cheese1 large egg2 tablespoons sugar1 tablespoon grated lemon zestSTREUSEL TOPPING:1 cup reserved crumbs from Coffee Cake Batter1/2 cup finely chopped almonds1/3 cup packed brown sugar1 teaspoon ground cinnamon
Preparation
To make batter, combine flour, sugar and salt in large bowl; cut in butter as for pie crust. Reserve 1 cup of mixture. Add baking powder, milk, eggs and vanilla to larger portion of dry ingredients. Beat on medium speed for 2 minutes, scraping bowl constantly. Pour evenly in greased 13x9-in. baking pan. Sprinkle with blueberries. Blend cheese, egg, sugar and lemon zest until smooth; spoon evenly over blueberries. Make topping by mixing reserved crumbs, nuts, brown sugar and cinnamon. Sprinkle over cheese layer. Bake at 350° for 45-60 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before cutting.
