Blueberry ricotta-swirled crumb cake
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Ingredients
7
Cake:
Cheesecake layer:
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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.
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