COFFEE CAKE BATTER:

2 1/3 c. all-purpose flour
1 to 1 1/3 c. sugar
1 tsp. salt
3/4 c. butter
2 tsp. baking powder
3/4 c. milk
2 eggs
1 tsp. vanilla
1 c. fresh OR frozen blueberries

To make batter, combine flour, sugar, and salt in large bowl; cut in butter as for pie crust. Reserve 1 cup of mixture. Add baking powder, milk, eggs and vanilla to larger portion of dry ingredients. Beat on medium speed for 2 minutes, scraping bowl constantly. Pour evenly in greased 13x9x2 inch baking pan. Sprinkle blueberries evenly over batter.

CHEESE FILLING:

1 c. Ricotta cheese
1 egg
2 tbsp. sugar
1 tbsp. grated lemon peel

Blend cheese, egg, sugar and lemon peel until smooth; spoon evenly over blueberries.

STREUSEL TOPPING:

1 c. reserve crumbs
1/2 c. chopped nuts (finely chopped almonds work well)
1/3 c. brown sugar
1 tsp. cinnamon

Make topping by mixing reserved crumbs, nuts, brown sugar and cinnamon. Sprinkle over cheese layer. Bake at 350 degrees for 45-60 minutes or until wooden pick inserted in center comes out clean. Cool slightly before cutting. Yield: 20 servings.