Blueberry Lemon Curd Almond Coffee Cake is a flavor match made in heaven.
Today’s post is part of an ongoing partnership with Fleischmann’s® Yeast as part of their Bake a Little Extra Blog Ambassador Program, but all opinions are my own.
Mother’s Day is coming soon and my favorite thing for Mother’s Day is brunch. Today’s recipe screams spring and will be the perfect thing for your next breakfast or brunch table or really, any table!
This coffee cake is a triple threat with three amazing flavors – blueberry, lemon and almond. Each delicious on their own, these three flavors come together perfectly to compliment each other when combined, with no one flavor overpowering the other.
One of the things I like best about this recipe is that it makes two coffee cakes. And because I love sharing my treats with my friends and neighbors this recipe makes it easy. One for me and one for someone else. Mother’s Day is the perfect opportunity to share this delicious coffee cake. If you are lucky enough to have your mom near by take one to her. Maybe there is a mom you know that inspires you or a new mom enjoying her first Mother’s Day that you could share with.
The other thing I loved about this recipe is it was fun to make.
The recipe starts with a yeast dough. If you’ve been intimidated in the past, don’t be! It’s easier than you think Just start by dissolving Fleischmann’s® ActiveDry Yeast and 1 tsp of sugar into 1/4 C of warm water. You know your yeast is ready to go when it gets nice and foamy. If it doesn’t foam up, the water was either too hot or too cold. A nice 100-110 degree F temperature is just right! And if you need to troubleshoot while baking with yeast check out Yeast Basics available on Fleischmann’s® Yeast website.
After the yeast has been activated, combine it with your warm milk, egg and butter. Then add in the flour, sugar and salt. Mix until a nice soft dough forms.
Grease your bowl and cover with a towel and allow it to rise in a nice warm place for about one hour. It may not double in size but it will get bigger.
Punch dough down and divide dough in half. Roll each half into a 14 x 12-inch rectangle on a lightly floured surface. Place on a greased baking sheet. Spread 1/2 cup lemon curd in a 14 x 4-inch strip down center of the dough.
Toss blueberries with corn starch.
Sprinkle half of the berries over the lemon curd.
Make 1-inch wide cuts with a sharp knife or scissors on both sides of the dough, stopping about 1-inch before the filling .
Fold each cut section of dough over the filling to resemble a braid. Repeat with second coffee cake. Cover and let rise 30 minutes.
Brush lightly with a beaten egg and then sprinkle with slivered almonds.
Preheat oven to 350°F and bake for 25 to 30 minutes, or until golden brown. Cool for 15 minutes.
Mix together your glaze and drizzle over warm coffee cake. I love the almond flavoring in the glaze and the crunch of the almonds sprinkled on top.
The great thing about this coffee cake is you can start with the Fleischmann’s basic dough recipe and really get creative with your flavor combinations. Check out the original recipe for Raspberry Lemonade Coffee Cake, then have some fun with your flavors. Since the recipe makes two, make one with blueberries and lemon like my recipe below and one with raspberries!
Blueberry Lemon Curd Coffee Cake
- 1/4 cup warm water 100° to 110°F
- 2 envelopes Fleischmann's® Active Dry Yeast
- 1 teaspoon sugar
- 3/4 cup warm milk 100° to 110°F
- 1 egg
- 1/2 cup butter softened
- 1/2 cup sugar
- 1/2 teaspoon salt
- 3-3/4 to 4-1/2 cup all-purpose flour
- BLUEBERRY LEMON FILLING
- 2 containers 6 ounces each fresh blueberries (about 3 cups)
- 1 tablespoon Argo® Corn Starch
- 1 cup prepared lemon curd
- 1/2 cup powdered sugar
- 1 teaspoon butter softened
- 1 to 2 tablespoons milk
- 1/2 teaspoon almond extract
- 1 egg beaten
- 1/4 C slivered almonds
- Combine water, yeast and 1 teaspoon sugar in a small bowl; let stand for 5 minutes. Yeast mixture should be foamy. Combine warm milk, egg and butter in large mixer bowl. Add yeast mixture, 2-1/2 cups flour, sugar and salt. Beat for 2 minutes, scraping bowl occasionally. Add enough remaining flour to make a soft dough.
- Knead on a lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic. Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place for 1 hour. Dough will not necessarily double.
- Punch dough down. Divide dough in half. Roll each half into a 14 x 12-inch rectangle on a lightly floured surface. Place on a greased baking sheet. Spread 1/2 cup lemon curd in a 14 x 4-inch strip down center of the dough. Toss blueberries with corn starch and sprinkle half of the berries over the lemon curd.
- Make 1-inch wide cuts with a sharp knife or scissors on both sides of the dough, stopping about 1-inch before the filling . Fold each cut section of dough over the filling to resemble a braid. Repeat with second coffee cake. Cover and let rise 30 minutes.
- Brush with beaten egg covering top and sides and then sprinkle with almonds.
- Preheat oven to 350°F. Bake for 25 to 30 minutes, or until golden brown. Cool for 15 minutes on baking sheet before transferring to serving platter.
- For glaze, combine powdered sugar, butter, almond extract and enough milk to reach desired consistency. Drizzle over warm coffee cakes.
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