Ingredients

Cake

• 2 1/3 cus all purpose flour
• 1 1/3 cups plus 2 tablespoons granlated sugar, divided
• 1/2 teaspoon salt
• 2/3 cup Crisco Shortening
• 3 cup milk
• 3 eggs, divided
• 2 teaspoons baking powder
• 1 teaspoon vanilla
• 1 cup ricota cheese
• 1 tablespoon finely shredded fresh lemon peel
• 1 cup fresh or frozen blueberries
• 1/2 cup chopped walnuts
• 1/2 cup firmlu packed brown sugar
• 1 teaspoon cinnamon

Confectioners Sugar Icing

• 1 cup confectioners sugar
• 1 talespoon milk
• 1/4 teaspoon vanilla

Directions

Heat the oven  to 250 degrees. Grease  13 x 9 x 2  inch pan.  Combine flour, 1 1/3 cups granulated sugar and salt in medium bow.  Cut in Crisco using pastry blender or 2 knives until crumbly.  Reserve 1 cup mixture for topping.  Add milk, tow eggs, baking powder and banilla to remaining crmb mixture.  Beat at medium speed 2 minutes.  Scrape sides of bowl as needed.  Spread in pan.

Combine remaining 2 tablespoons sugar, remaining egg, ricota cheese and lemon peel in small bowl.  Mix well. 

Sprinkle berries oer bater in pan.  Spoon cheese mixtgure ober berries.  Spread gently and evenly. 

Mix reserved crumb mixture, nuts, brown sugar and cinnamon.  Sprinkle over cake.  Bake at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean.  Coll slightly.  Place confectioners sugar in small bowl.  Stir in milk one teaspoon at a time until desired drizzling consistency.  Stir in banilla.  Drizzle over cooffee cake.

makes 12 servings.