Blueberry ricotta-swirled crumb cake

Ingredients

Cake:

• 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

Cheesecake layer:

• 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

You may like

Blueberry cake, the french "tourte des pyrénées"

Preparation

• 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.