Bring the bold and beloved fresh flavors of lemon and blueberries together to make this wonderful breakfast treat. Great with your coffee or tea.
Blue Ribbon Recipe
This coffee cake is a wonderful treat. Filled with classic lemon flavor and just enough blueberries, it's not overly sweet. There's the perfect amount of lemon. The cake is tender with a nice crumb texture. Yum!
We found a 10 oz jar of lemon curd was exactly 1 cup.
Pre-heat oven to 350° degrees. Grease and flour 10” tube pan.
In a mixer, beat butter until light and fluffy. Add sugar 1/2 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.
Combine and sift together dry ingredients. Mixing well as you go, add flour mixture a little at a time.
Mix thoroughly until your batter is nice and smooth.
Place fresh blueberries in a bowl. Add flour, coat well. Then sift excess flour off blueberries. Add them to the batter. Fold them in and be careful not to mix too hard. You want your blueberries to be nice and plump in your cake.
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 cool for about 20 minutes. Then remove from the pan and dust with powder sugar for an extra touch.
Great with coffee or tea. Enjoy
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