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Blueberry Streusel Coffee Cake Recipe


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     Blueberry Streusel Coffee Cake

Category   Breakfast - Brunch
Sub Category   None
Servings   20

2 1/3 c. all purpose flour
1 to 1 1/3 c. sugar
1 t. salt
3/4 c. butter
2 t. baking powder
3/4 c. milk
2 eggs
1 t. vanilla
1 c. fresh or frozen blueberries
1 c. ricotta cheese
1 egg
2 T. sugar
1 T. grated lemon peel
1 c. reserve crumbs
1/2 c. chopped nutes
1/3 c. brown sugar
1 t. cinnamon

Batter- first 9 ingredients. Combine flour, sugar and salt in large bowl; cut in butter as for pie crust. Reserve one 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 13x9 in baking pan. Sprinkle blueberries evenly over batter.
Cheese filling- next 4 ingredients. Blend cheese, egg, sugar and lemon peel until smooth; spoon evenly over blueberries.
Streusel topping- last 4 ingredients. Make topping by mixing reserved crumbs, nuts, brown sugar and cinnamon. Sprinkle over cheese layer. Bake at 350 degrees for 45-60 minutes or until toothpick inserted in center comes out clean. Cool slightly before cutting.

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