Blueberry Coffeecake

By McLean

Ingredients

• Topping:
• 2 1/3 cups flour
• 1 1/3 cups plus 2 tablespoons granulated sugar, divided
• 1/2 teaspoon salt
• 3/4 cup all vegetable shortening
• 3/4 cup milk
• 3 eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla
• 1 cup ricotta cheese
• 1 tablespoon finely grated fresh lemon peel
• 1 cup fresh or frozen blueberries
• 1/2 cup chopped walnuts
• 1/3 cup packed brown sugar
• 1 teaspoon cinnamon
• Icing:
• 1 cup confectioners' sugar
• 1 tablespoon milk
• orange juice
• 1/4 teaspoon vanilla

Details

Servings 9

Preparation

Step 1

Combine the flour, 1 1/3 cups granulated sugar and salt in a bowl. Cut in shortening until crumbly. Reserve 1 cup mixture for topping. Add milk, 2 eggs, baking powder and vanilla to remaining mixture. Beat at medium speed 2 minutes, scraping bowl. Spread in prepared pan.

Combine remaining 2 tablespoons sugar, remaining egg, ricotta cheese and lemon peel in bowl. Mix well. Sprinkle blueberries over batter in the pan. Spoon cheese mixture over berries. Spread cheese mixture gently and evenly.

Mix reserved crumb mixture, nuts, brown sugar and cinnamon. Sprinkle over cake. Bake at 350 degrees about 45 minutes or until toothpick inserted in center comes out clean. Let cool.

Prepare icing by combining sugar, milk, orange juice and vanilla in a small bowl. Stir in additional milk, one teaspoon at a time, until icing is of desired drizzling consistency. Drizzle over cooled cake.