Blueberry Streusel Coffee Cake Recipe
Servings: 12
Ingredients
- 2 1/3 c. all-purpose flour
- 1 to 1 1/3 c. sugar
- 1 teaspoon salt
- 3/4 c. butter
- 2 teaspoon baking pwdr
- 3/4 c. lowfat milk
- 2 large eggs
- 1 teaspoon vanilla
- 1 c. fresh Or possibly frzn blueberries
- 1 c. Ricotta cheese
- 1 egg
- 2 T sugar
- 1 T grated lemon peel
- 1 c. reserve crumbs
- 1/2 c. minced nuts (finely minced almonds work well)
- 1/3 c. brown sugar
- 1 teaspoon cinnamon
Directions
- To make batter, put together flour, sugar, and salt in large bowl; cut in butter as for pie crust. Reserve 1 cup of mix. Add in baking pwdr, lowfat milk, large eggs and vanilla to larger portion of dry ingredients. Beat on medium speed for 2 min, scraping bowl constantly. Pour evenly in greased 13x9x2 inch baking pan. Sprinkle blueberries evenly over batter.
- Blend cheese, egg, sugar and lemon peel till smooth; spoon evenly over blueberries.
- Make topping by mixing reserved crumbs, nuts, brown sugar and cinnamon. Sprinkle over cheese layer. Bake at 350 degrees for 45-60 min or possibly till wooden pick inserted in center comes out clean. Cool slightly before cutting. Yield: 20 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 12 servings | |
| Calories 390 | |
| Calories from Fat 160 | 41% |
| Total Fat 18.24g | 23% |
| Saturated Fat 9.57g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 636mg | 27% |
| Potassium 156mg | 4% |
| Total Carbs 49.78g | 13% |
| Dietary Fiber 1.6g | 5% |
| Sugars 28.56g | 19% |
| Protein 8.28g | 13% |
