Blueberry Cheese Kuchen

By Hklbrries

Ingredients

• Cheese Filling:
• Nonstick cooking spray
• 1 1/2 cups flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup fat-free egg substitute
• 3 tbsp melted butter
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 cup fresh or frozen blueberries, unthawed (or substitute frozen strawberries or unsweetened raspberries)
• 1/2 cup fat-free ricotta
• 2 tsp flour
• 1/3 cup powdered confectioners' sugar
• 1/4 cup fat-free egg substitute
• 1 tsp vanilla extract
• Grated zest of 1 lemon, optional

Preparation

Step 1

Coat a 9-by-13-inch baking pan with nonstick cooking spray. Set aside. Heat oven to 325 F.

Batter: In a large bowl, combine the flour, baking powder, cinnamon, sugar and salt. Stir well to blend. In a separate container, stir together the egg substitute, melted butter, vanilla extract and buttermilk. Stir the liquid ingredients into the dry ingredients, stirring only until the flour is mixed in. Do not beat too much or the batter will be tough. Spread evenly in the prepared pan.

Cheese Filling: In a small bowl, stir together the cheese, flour and confectioners' sugar. Add the egg substitute, vanilla extract and optional lemon zest to stir to make a spreadable consistency.

Spread the Cheese Filling over the top of the batter. Sprinkle with the blueberries. Bake from 35 to 40 minutes, until the filling is set and the cake is firm. Allow to cool. Serve warm or at room temperature.