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.
- COFFEE CAKE BATTER:
- 2-1/3 cups 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
- 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.
Originally published as Blueberry Streusel Coffee Cake in Country Woman July/August 1987, p29
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Reviewed May. 11, 2010
"The filling and blueberries sunk to the bottom makeing the finished product soggy on the bottom. Very disappointed in the recipe."