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Blueberry Ricotta Cheese Streusel Coffeecake
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- #105214
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
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
directions
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.
added by
chetb
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 7, 2011
Next time, I'll add a few more blueberries (probably another 1/4 to 1/3 cup) as well as some lemon zest to the cake batter layer--it was kind of "one note" and needed a little more brightest. The ricotta cheese layer combined with the streusel topping really makes this coffeecake great. Adding the lemon zest to the cake batter portion should improve that layer to make this, as a whole, one stellar baked good.