Blueberry ricotta-swirled crumb cake

Name: Blueberry ricotta-swirled crumb cake
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 7
Cuisine: En
Ingredients: 1/2 cup shortening or butter, room temperature; 1/2 cup sugar; 2 eggs; 2 teaspoons vanilla extract; 1 1/2 cups flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup milk; 8 ounces (1 cup) ricotta or cream cheese; 1/4 cup butter, softened; 1/4 cup sugar; 1 egg; 1 teaspoon vanilla; 1 cup blueberries; Crumb Layer; 3/4 cup brown sugar; 1 cup flour; 1/2 cup chopped almonds; 1 1/2 teaspoon baking powder; 1/2 cup very cold butter

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Dessert

Very Easy

42 min

Preparation

Preparation15 min

Cook time27 min

Preheat oven to 350 degrees F. Grease a 9" square pan. Whisk together dry cake ingredients, set aside.
In a separate bowl cream together shortening and sugar until light and fluffy. Add eggs and vanilla. Beat well.
Add dry ingredients alternating with milk, stirring gently until just combined. Scrape into greased pan and bake for 10-15 minutes.
In the meantime, make the filling and crumb topping.
Filling:
Eat together all the filling ingredients (except blueberries) until smooth and combined.
Topping:
Combine flour, brown sugar, almonds and baking powder. Cut in butter until mixture resembes coarse crumbs.
Gently spread cheese filling over the partially baked cake. Sprinkle evenly with blueberries followed by crumb topping.
Press the reserved blueberries into the crumbs on top decoratively. Return to the oven to bake another 25-30 minutes or until toothpick comes out clean.
You might need to tent the cake with foil if the top is browning too quickly. Cool fully before serving. Store in refrigerator.