Blueberry ricotta cheese streusel coffeecake recipe

Blueberry Ricotta Cheese Streusel Coffeecake recipe

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♼ Recipe origin is unknown. Blueberry ricotta cheese streusel coffeecake recipe, recipe Rating: 4.9
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Ingredients for Crumbs:

2-1/3 cups flour

1-1/2 cup white sugar

1 teaspoon salt

1/2 cup butter or vegetable oil

Ingredients for Cake:

2 teaspoons baking powder

3/4 cup milk

3 eggs

1 teaspoon almond flavoring

1 cup blueberries, fresh or frozen

Second Layer:

1 cup nonfat ricotta cheese

2 Tablespoons white sugar

1 Tablespoon lemon juice

Ingredients for Topping:

1 cup reserved crumbs

1/2 cup ground pecans

1/2 cup brown sugar

1 teaspoon cinnamon

Instructions:

The ricotta cheese in this recipe gives it a very delicate, tasty texture.

Crumbs:Mix flour, white sugar, salt and butter until crumbly. Reserve 1 cup of crumbs for the topping.

Cake:Take crumbs mixture minus the 1 cup and add baking powder, milk, 2 eggs, almond flavoring and blueberries. Mix until blended. Pour into a 9 X 13 inch sprayed or greased pan. Mix ricotta cheese, 1 egg, white sugar and lemon juice and drop over first layer of batter.

Topping: Mix reserved crumbs, pecans, brown sugar and cinnamon together. Sprinkle over 2nd layer. Bake at 350 degrees for 45 to 60 minutes until the topping is golden brown and springs back from touch.