Blueberry Streusel Kuchen

Blueberry topping

• 1-1/2 cups fresh blueberries
• 1/3 cup granulated sugar
• 2 Tblsp. cornstarch
• 2 tsp. water
• 1 tsp. vanilla

Kuchen

• 3 Tblsp. canola oil
• 3 Tblsp. ricotta cheese, yogurt or sour cream
• 3 Tblsp. milk
• 1/2 cup granulated sugar
• 1/4 tsp. salt
• 1 tsp. baking powder
• 1 cup plus
• 2 Tblsp. all-purpose flour

Streusel

• ½ cup all-purpose flour
• 3 Tblsp. light brown sugar
• 2 Tblsp. granulated sugar
• 2 Tblsp. butter, softened

Preheat oven to 350 degrees F.  Spray or grease an 8-inch baking pan

To make blueberry topping: In a medium saucepan, place blueberries, granulated sugar, cornstarch and water.  Cook over medium-low heat for about 5 minutes, stirring constantly, until sugar and cornstarch are dissolved and mixture just begins to bubble.  Remove from heat – stir in vanilla.   Set aside.

To make kuchen: In a medium bowl, place the oil, ricotta/sour cream, milk, sugar, salt and baking powder.  Whisk until blended.  Stir in flour just until mixed well.  Batter will be thick – spread batter in prepared 8-inch pan, using fingertips dampened with water to push the batter in place.

To make streusel: In a small bowl, mix together the flour, brown sugar and granulated sugar.  Mix in the butter until mixture is blended. Spread the reserved blueberry mixture on top of the batter and then cover with streusel. Bake @ 350 degrees F for approximately 30 minutes until cake is browned on edges and beginning to brown on top. Serve warm or room temperature.  Yield:  6 servings