Prep Time 20m
Cook Time 50m
Ready Time 90m
Yield 12 servings


Ingredients
  • Crisco® Original No-Stick Cooking Spray
CAKE
  • 2 1/3 cups Pillsbury BEST™ All Purpose Flour
  • 1 1/3 cups sugar
  • 3/4 teaspoon salt
  • 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 2 teaspoons baking powder
  • 3/4 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
FILLING
  • 1 cup ricotta cheese
  • 1 large egg
  • 2 tablespoons sugar
  • 1 tablespoon grated lemon peel
  • 1 cup fresh or frozen blueberries, drained
TOPPING
  • Reserved crumb mixture
  • 1/2 cup chopped nuts
  • 1/3 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
Preparation Directions
  • Step 1Heat oven to 350ºF. Coat a 13 x 9 x 2-inch baking pan with no-stick cooking spray.
  • Step 2Combine flour, sugar and salt in large bowl. Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture for topping. To remainder, add baking powder, milk, eggs and vanilla. Beat on medium speed of electric mixer for 2 minutes, scraping bowl constantly. Pour into prepared pan.
  • Step 3Blend ricotta, egg, sugar and lemon peel in medium bowl until smooth. Sprinkle blueberries over batter in pan. Gently spread ricotta mixture over blueberries. Combine reserved crumb mixture, nuts, brown sugar and cinnamon. Sprinkle over top of ricotta layer.
  • Step 4Bake 45 to 50 minutes, or until toothpick inserted in center comes out clean. Cool slightly before cutting.
VARIATION
  • Step 1Cranberry RICOTTA CHEESE COFFEE CAKE: Follow the recipe above, substituting halved cranberries for blueberries and grated orange peel for lemon peel.
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