Blueberry Ricotta Coffee Cake~ Pillsbury Celebrity Cook-Along

My friend Lynne, at Happier Than A Pig In Mud hosts a monthly celebrity cook-along.  This is just the most fun party! There are so many amazing cooks who share great recipes from the chosen chef that month.

This month the celebrity cook is that darling pokable rotund Pillsbury Dough Boy! So cute!

Here at StoneGable, sweets are not often baked. I am not much of a baker and don't have a big sweet tooth. One big exception is coffee cake. YUMMY! I delight in a great piece of coffee cake with a good cup of coffee. And I found a wonderful coffee cake from Pillsbury that would be a great summer treat.

Blueberry Ricotta Coffee Cake

This recipe appears as it is on the Pillsbury site.

CAKE

2 1/3 cups Pillsbury BEST® All Purpose Flour

1 1/3 cups sugar

3/4 teaspoon salt

3/4 cup Crisco® Butter Shortening

OR 3/4 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks

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:

 HEAT oven to 350ºF. Coat a 13 x 9 x 2-inch baking pan with no-stick cooking spray. (I used an 8x8, and increased my cooking time.)

COMBINE flour, sugar and salt in large bowl.

Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs.

(This pastry cutter belonged to my Grandmother. It has been worn by years of work from her precious hands.)

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.

 BLEND 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.

BAKE 45 to 50 minutes, or until toothpick inserted in center comes out clean.

 Cool slightly before cutting

The kind people at Mikasa sent me some BEAUTIFUL dinnerware! This is a little sneak preview of the dinnerware I'll be using to set a tablescape! And they want to spread the love around... they are hosting a fabulous giveaway exclusively at StoneGable! More details tomorrow!

Visit Happier Than A Pig In Mud and join in the fun!

For a printable recipe please visit the Pillsbury web site.


I am participating in WOW US WEDNESDAY at Savvy Southern Style.

I am participating in Foodie Friday at Designs By Gollum.