Blueberry Lemon Curd Almond Coffee Cake
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Blueberry Lemon Curd Coffee Cake

Course Breakfast
Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 2 coffee cakes
Author Leigh Anne Wilkes

Ingredients

  • 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
  • GLAZE
  • 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

Instructions

  • 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.

Notes

Adapted from Fleishmann’s® Raspberry Lemonade Coffee Cake recipe on BreadWorld.com