Blueberry Streusel Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 20 |
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The first thing I do when fresh blueberries are in season is bake this coffee cake for my husband, Carl. I've tried a lot of others, but this is the recipe I always come back to. I have access to lots of recipes and cooking tips since all my sisters are good cooks. One is a home economics teacher, and I belong to a home economics club. Ingredients:
coffee cake batter: |
2-1/3 cups king arthur unbleached all-purpose flour |
1 to 1-1/3 cups sugar |
1 teaspoon salt |
3/4 cup butter |
2 teaspoons baking powder |
3/4 cup milk |
2 eggs |
1 teaspoon vanilla extract |
1 cup fresh or frozen blueberries |
cheese filling: |
1 cup ricotta cheese |
1 egg |
2 tablespoons sugar |
1 tablespoon grated lemon peel |
streusel topping: |
1 cup reserved crumbs from coffee cake batter |
1/2 cup finely chopped almonds |
1/3 cup packed brown sugar |
1 teaspoon ground cinnamon |
Directions:
1. To make batter, combine flour, sugar and salt in large bowl; cut in butter as for pie crust. Reserve 1 cup of mixture. Add baking powder, milk, eggs and vanilla to larger portion of dry ingredients. Beat on medium speed for 2 minutes, scraping bowl constantly. Pour evenly in greased 13-in. x 9-in. baking pan. Sprinkle with blueberries. Blend cheese, egg, sugar and lemon peel until smooth; spoon evenly over blueberries. Make topping by mixing reserved crumbs, nuts, brown sugar and cinnamon. Sprinkle over cheese layer. Bake at 350° for 45-60 minutes or until a toothpick inserted near center comes out clean. Cool slightly before cutting. Yield: 20 servings.
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