Blueberry Ricotta Cheese Streusel Coffeecake |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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this recipe is from the Justin Trails Resort Sparta, Wisconsin 7452 Kathryn Avenue on CO. J Sparta, Wisconsin 54656 (608) 269-4522 Toll Free: (800) 488-4521 Ingredients:
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 |
Directions:
1. Crumbs: Mix flour, white sugar, salt and butter until crumbly. Reserve 1 cup of crumbs for the topping.
2. 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.
3. 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.
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