2 1/3 c. Flour
1 1/2 c. Granulated Sugar
1 tsp. Salt
1/2 c. Oil
2 tsp. Baking Powder
3/4 c. Milk
2 Eggs
1 tsp. Almond Extract
1 c. Blueberries

1 c. Ricotta Cheese
1 Egg
2 Tbsp. Granulated Sugar
1 Tbsp. Lemon Juice
1 tsp. Lemon Zest

1/2 c. Pecans or Walnuts, finely chopped or ground
1/3 c. Brown Sugar
1 tsp. Cinnamon

In large mixing bowl combine flour, 1 1/2 c. sugar, salt and oil.
Stir together until crumbly.
Set aside 1 cup of crumbs for topping.
To the remaining crumb mixture add baking powder, milk, 2 eggs and extract.
Fold in blueberries.
Pour batter into a greased 9″ x 13″ pan.
In another mixing bowl beat together ricotta cheese, 1 egg, 2 Tbsp. sugar, lemon juice and lemon zest.
Spread mixture over cake batter in pan.
In another mixing bowl combine the nuts, brown sugar and cinnamon.
Sprinkle over top of cake.
Bake 45-60 minutes at 350°F.