APR
08
Blueberry Lemon Curd Coffee Cake
 |
We are obviously partial to sweet breakfast recipes in our house, but for as many as I’ve posted it’s not like we eat this type of stuff every day. It’s more of a weekend treat, unless we have things like Whole Wheat Waffles in the freezer.
I barely have time to get everyone a bowl of cereal for breakfast before we make the mad dash for the car and pull out of the driveway by 8:10. The drive to this school is rough.
It’s worth it, but some days it really gets old shuffling everyone off that early. Eric has it even worse, and had often left the house before the kids are even awake.
Needless to say, I am not a fan of weekday mornings, 5:30 am alarm clocks, getting myself and two kids out the door by 8 am, or driving 20 minutes just to get to school. I live for the weekends.
I think weekday mornings are why I like making breakfast special on the weekends, because it’s the only chance we have to sit down and eat the first meal of the day together.
I’m lazy on the weekends. I don’t jump up and get in the shower within minutes (um, or even half hours) of waking up. Sometimes I stay in my robe well past any time that could be considered “morning.” It can be a little embarrassing sometimes when I realize that not only did I never get dressed, but I didn’t shower either.
Last weekend I made this wonderful Blueberry Lemon Curd Coffee Cake with a side of Spinach and Bell Pepper Scrambled Eggs. I don’t even remember what we did the rest of the day, but what’s important is that we spent time together.
I do remember Logan grumbling about the fact that I put blueberries in the coffee cake (he’s picky, remember?), but we told him he had to sit at the table with us anyway.
A great fall and winter variation of this coffee cake would be to use cranberries, orange zest, and some orange curd (or you could simply omit the curd with no negative consequences).
What is your favorite way to make weekend breakfast special?
Blueberry Lemon Curd Coffee Cake
Ingredients:
For the Streusel:
3 tablespoons all purpose flour
1/4 cup + 2 tablespoons brown sugar
3 tablespoons cold butter, cut into pieces
3/4 teaspoon cinnamon
1/2 teaspoon cardamomFor the Cake:
2 3/4 cup frozen (thawed, drained, and patted dry) or fresh blueberries
1 tablespoon flour
1 tablespoon cold milled flax or wheat germ
1/2 cup whole wheat flour
1 2/3 cup all purpose flour
1/3 cup granulated sugar
3 teaspoons baking powder
3/4 teaspoons baking soda
1/4 teaspoon salt
zest of 1 small lemon
1 cup sour cream
1/2 cup milk
2 teaspoons vanilla
3 eggs
1/2 cup sliced almonds
2/3 cup lemon curd (related: Citrus Curd 3 Ways)Directions:
For the Streusel:
In a small bowl combine the flour, brown sugar, cinnamon and cardamom. Using a pastry blender or two knives, cut the butter into the mixture. Set aside.
Toss the blueberries with 1 tablespoon of flour. Set aside.
For the Cake:
In a medium-large bowl combine the flax or wheat germ, whole wheat flour, all purpose flour, sugar, baking powder, baking soda, salt, and lemon. Whisk until well sifted. In another medium bowl, combine the sour cream, milk, vanilla, and eggs. Whisk well.
Make a well in the center of the dry ingredients. Pour in the liquids and stir using a wooden spoon until just combined. Fold in the blueberries.
Grease the bottom and sides of a 10 inch springform pan. Pour the batter into the pan. Spread the lemon curd on top, swirling into the batter with a butter knife. Sprinkle with the streusel topping and the almonds.
Bake at 350 degrees for 45-60 minutes, or until a toothpick inserted in the center comes out clean. Run a knife around the outside of the cake to loosen from the pan. Remove the springform ring. Serve.
Cake will last 1-2 days covered with plastic wrap, but good luck with that!
About the Author:
Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. Wife & Mom. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie resides in Colorado with her husband and two children.
|
Hello! I'm Katie Goodman, author of GoodLife Eats Etc. where I share what I find in my life. A mix of great recipes, family memories, adventures, good reads, and anything else that I love is what you will discover here.
I think most people live for weekends. My daughter’s nursery starts at 8:30 so a 6:30 start for me too 3 days a week. I love paper thin crepes with a dash of icing sugar for weekends. This coffee cake looks like something my family would enjoy!
[Reply]
For a brief second, I thought that was butter on the coffee cake–and I wondered if we were separated at birth! But lemon curd would be so much nicer. Isn’t it nice to have the weekend to make something like this?
[Reply]
Sounds amazing. I’d love to eat it with a spread of extra lemon curd
[Reply]
Love your site–THANK you for making the recipies printable!! I LOVE lemon–so this coffee cake looks AMAZING!
[Reply]
Mmmmm! I’m all about sweets for breakfast
.
[Reply]
Totally dreamy!
[Reply]
This looks absolutely delicious!
[Reply]
Mmm…coffee cake…one of my favorite breakfast treats!
[Reply]
Hmmm great coffee cake recipe!
[Reply]
yum! this looks great. Perfect for tomorrow morning
[Reply]
This looks absolutely scrumptious, Katie.
[Reply]
you got me at lemon curd haha and yeah weekend breakfast is definitely something to look forward especially the sweet ones!
[Reply]
mmmmm, lookin GOOD! i love blueberry ANYTHING!!
[Reply]
Yum! I made Lemon Curd Cupcakes With Blueberry Lemon Buttercream! http://selfishlyhappy.blogspot.com/2011/04/recipe-lemon-cupcakes-with-blueberry.html
[Reply]
I love this! That is my favorite fruit combo: blueberries and lemon. I was wanting to make blueberry muffins this weekend, but I might just go for this!
[Reply]
This sounds like a lovely weekend breakfast. A must-try!
[Reply]
I love having lazy weekend days where you spend the days in your pjs, those are the best! This is a great way to enjoy a stress-free weekend.
[Reply]
Your photos always look so refreshing! I love blueberries and lemons, can’t wait for summer baking
[Reply]
What a great looking cake!
[Reply]
Katie – this would be perfect for Easter brunch. It’s beautiful and love the flavor combo.
[Reply]
I really need to get on board and make some curd! It looks so simple, but delicious. This coffee cake is stunning too!
[Reply]
I am SO excited to try this recipie. I love blueberry coffee cake. I am also SO excited. To hear that I am not the only one out there who enjoys a nice lazy weekend with. The family. Who cares if you stay in your robe all day. I know how exhausting it is to get up before the sunshine and run around nonstop all day!
[Reply]
I love all things blueberry and lemon and luckily have some lemon curd in the fridge. And a yay for frozen blueberries…I am making this for breakfast!
[Reply]
Wow that looks delicious! I love lemon curd!!
[Reply]
Such a lovely recipe for lemon curd, Katie. Love it!
[Reply]
This cake looks fabulous! I love all things lemon curd.
[Reply]
Yum!
[Reply]
I love the combination of tangy lemon curd and blueberries, thanks for the recipe.
[Reply]
Wow this looks fantastic. I am definitely making this this week!
[Reply]
Yum! I love lemon. I stumbled here from the yogurt maker give away.
[Reply]
I stumbled to the Blueberry Lemon Curd Coffee Cake recipe
[Reply]