Blueberry Lemon Curd Coffee Cake
- FOR THE CAKE:
- 1 cup All-purpose Flour, Plus 1 Tablespoon For The Berries
- 1 cup Cake Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoons Salt
- 1-2/3 cup Sugar
- 1 whole Lemon, Zested
- 1 cup Sour Cream
- 1/2 cups Whole Milk
- 1 Tablespoon Vanilla Extract
- 3 whole Large Eggs
- 2 cups Blueberries, Fresh Or Frozen
- 2/3 cups Lemon Curd
- FOR THE STREUSEL:
- 3 Tablespoons Flour
- 1/3 cups Brown Sugar
- 1 teaspoon Cinnamon
- 3 Tablespoons Unsalted Butter, Cut Into Pieces
- 1/2 cups Sliced Almonds
- Preheat oven to 350u0b0F. Grease a 9-inch cake pan or springform pan. Line the pan bottom with parchment paper and grease the paper. Set aside.
- In a large bowl, sift together the flours, baking powder, baking soda, salt and sugar. Add lemon zest and combine thoroughly. Set aside.
- Using a standing mixer or electric hand mixer, mix the sour cream, milk, vanilla and eggs until well combined.
- With the mixer on low speed, pour in the dry ingredients and mix until just combined.
- Toss blueberries with 1 tablespoon flour before folding in the cake batter.
- Pour the batter into the prepared pan. Spread the lemon curd on top,and swirl it into the cake batter with a sharp knife.
- To prepare streusel topping, combine the flour, brown sugar and cinnamon in a small bowl. Throw in butter pieces, and use your fingers to mix the butter into the flour mixture. Sprinkle the streusel topping and the almonds on top of the cake batter.
- Bake for 50 to 60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely.
cake, allpurpose flour, flour, baking powder, baking soda, salt, sugar, lemon, sour cream, milk, vanilla, eggs, blueberries, lemon curd, streusel, flour, brown sugar, cinnamon, unsalted butter, almonds
Taken from tastykitchen.com/recipes/desserts/blueberry-lemon-curd-coffee-cake/ (may not work)