Skill required: Know your way around a kitchen.
Batter
2 1/3 cups all-purpose flour
1 1/3 cups sugar
3/4 teaspoon salt
3/4 cup Butter Shortening
2 teaspoons baking powder
3/4 cup milk
2 large eggs, lightly beaten
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 light brown sugar
1 teaspoon ground cinnamon
1. Heat oven to 350ºF. Coat a 13 x 9 x 2-inch pan with no-stick cooking spray. Set aside.
2. For batter: In large mixing bowl combine flour, sugar and salt.
3. Cut in butter flavor shortening until mixture resembles coarse crumbs.
4. Remove 1 cup mixture; set aside for topping.
5. To remainder, add baking powder, milk, eggs and vanilla.
6. Beat on medium speed of electric mixer for 2 minutes, scraping bowl constantly.
7. Pour into prepared pan. Set aside.
8. For filling: In medium bowl blend ricotta, egg, sugar and lemon peel until smooth.
9. Sprinkle blueberries over batter in pan.
10.Gently spread ricotta mixture over blueberries.
11.For topping: Combine reserved crumb mixture, nuts, brown sugar and cinnamon.
12.Sprinkle over top of ricotta layer.
13.Bake 45 - 60 minutes, or until wooden pick inserted in center comes out clean.
14.Cool slightly before cutting.
Yield: 12 servings
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