Lemon Blueberry Coffee Cake

Carol White

By
@Mstwinkie

Bring the bold and beloved fresh flavors of lemon and blueberries together to make this wonderful breakfast treat. Great with your coffee or tea.


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Comments:

Serves:

10 - 12

Prep:

15 Min

Cook:

55 Min

Method:

Bake

Ingredients

3 c
cake flour
1/4 c
regular flour to dust blueberries
1 Tbsp
baking powder
1/2 tsp
salt
1/4 tsp
baking soda
1 1/2 stick
butter, soften
1 c
sugar
2/3 c
milk
1 Tbsp
fresh squeeze lemon juice
1 Tbsp
lemon zest
4
eggs
1 c
lemon curd
1 1/2 c
fresh blueberries

Directions Step-By-Step

1
Pre- heat oven to 350° degrees. Grease and flour 10” tube pan.
2
In mixer, beat butter until light and fluffy.
Add sugar ½ cup at a time, creaming well after each.
Then add lemon juice and zest mix well.
Add eggs, one at a time, and mix well after each egg.
Add lemon curd and milk to the creamed mixture.
3
Combine and sift together dry ingredients and add little at a time to mixture mixing thoroughly until your batter is nice and smooth.
Place fresh blueberries in a bowl and add flour, coat well then sift excess flour off blueberries and add them to batter. Fold them in and be careful not to mix too hard. You want your blueberries to be nice and plump in your cake.
4
Pour batter into prepared pan. Bake until wooden tooth pick inserted in cake comes out clean; about 55 to 60 minutes. After baking let cool for about 20 minutes, then remove from pan and dust with powder sugar for an extra touch.
5
Great with coffee or tea. Enjoy

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy