Lemon Blueberry Coffee Cake

Combine the bold and beloved fresh flavors of lemon and blueberries to make this wonderful breakfast treat. It's great with coffee or tea.

Ingredients

3 cups cake flour
¼ cup of regular flour to dust blueberries
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 ½ sticks of butter
1 cup sugar
2/3 cups milk
1 tablespoon freshly squeezed lemon juice
1 tablespoon of lemon zest
4 eggs
1 cup of lemon curd

1 ½ cups of fresh blueberries

Steps

1. Preheat oven to 350°F—grease and flour     10” tube pan. 

2. In a mixer, beat the butter until light and fluffy.

3. Add sugar ½ cup at a time, creaming well after each addition.  Then, add the lemon juice and zest, and mix well.

4. Add eggs, one at a time, and mix well after each egg. 

   

5. Add lemon curd and milk to the creamed mixture.

  

6. Combine and sift together the dry ingredients.   Add a little at a time to the mixture, mixing thoroughly until the batter is smooth and homogeneous. 

 

7. Place fresh blueberries in a bowl and add flour. Coat the blueberries well, then sift off the excess flour and add them to your batter. Then, fold the blueberries in, careful not to mix too hard. You want your blueberries to be nice and plump in your cake.

8. Pour batter into prepared pan.  Bake until a wooden toothpick inserted in the cake comes out clean, about 55 to 60 minutes.  After baking, let the cake cool for about 20 minutes, then remove it from the pan and dust with powdered sugar for an extra touch.