I love the flavors of Blueberry and Lemon together, they are just perfect together! If you have never tried them together this Blueberry Lemon Cream Coffee Cake should be tops on your list to try. This cake is relatively easy to make and tastes so fresh with the fresh blueberries and lemon juice. You will definitely have many requests for the recipe.
Blueberry Lemon Cream Coffee Cake
- 1 cup butter
- ½ cup milk
- 2 packages dry yeast
- ¼ cup warm water
- 3 eggs separated, reserve the egg whites
- 2 ½ cups flour
- ¼ teaspoon salt
- ¼ cup sugar
- 9.8 ounces blueberries we used Jumbo
- 1 14 ounce can sweetened condensed milk
- ½ cup lemon juice
- 3 large egg yolks
Heat butter and milk over low on stovetop until butter has melted. Cool to lukewarm.
In a large bowl, dissolve the yeast in the warm water and beat in the egg yolk. Blend in the cooled milk mixture.
Sift in the flour, salt and sugar. Beat until the mixture is smooth and creamy.
Cover bowl and refrigerate overnight.
The next day, blend together sweetened condensed milk, lemon juice and egg yolks.
Divide dough into two equal pieces and dust each with flour. Roll out (one at a time) to make an 18-inch circle. Pour half of the lemon filling onto the dough and spread out over the dough, and then add half of the blueberries and roll up jelly-roll fashion.
Carefully place into a bundt pan that has been sprayed with non-stick cooking spray.
Repeat with the second half and carefully place that half on the other side of the pan, overlapping the first half.
Place on stovetop and let rise for 30 minutes while preheating the oven to 350 degrees.
Bake for 45 minutes.
Cool in pan for 15 minutes and then invert to a cake plate. Drizzle with a cream cheese, lemon or vanilla glaze.
Serve fresh for best results or reheat slices in microwave for 30 seconds prior to serving to retain moistness.
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