Blueberry Streusel Coffee Cake

 A delicious start to the day!

Cake batter

2 13/ cups flour, plus extra for baking dish

1 cup sugar

1 teaspoon salt

3/4 cup unsalted butter at room temperature

2 teaspoons baking powder

3/4 cup milk

2 eggs

1 teaspoon vanilla

1 cup fresh blueberries

Cheese filling

1 cup ricotta

1 egg

2 tablespoons sugar

1 tablespoon grated lemon zest

Topping

1 cup reserved crumb mixture (instructions below)

1/2 cup finely chopped walnuts

1/3 cup brown sugar

1 teaspoon cinnamon

Preheat oven to 350 and grease and flour a 9x13x2 inch baking dish.

To make cake batter:  Combine flour, sugar, and salt in a mixing bowl.  Cut in butter until crumbly.  Measure and set aside 1 cup of crumb mixture for topping.  To remaining crumb mixture, add baking powder, milk, eggs, and vanilla.  Beat on medium speed for 2 minutes.  Pour batter into pan and sprinkle blueberries over top.

To make cheese filling:  Combine ricotta, egg, sugar, and lemon zest in a mixing bowl.  Beat until smooth.  Spoon over blueberries.

To make topping:  Place reserved crumb mixture, walnuts, brown sugar, and cinnamon in a bowl.  Toss to combine.  Sprinkle over cheese layer.

Bake 45 to 60 minutes, or until a toothpick inserted in center comes out clean.