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Blueberry Lemon Curd Coffee Cake

Leigh Anne Wilkes, Your Homebased Mom
  • 80 minutes
  • Serves 2

INGREDIENTS

2

containers 6 ounces each fresh blueberries, fresh

2

Egg

1 cup

Lemon curd, prepared

3 3/4 cups

All-purpose flour

1/2 tsp

Almond extract

1 tbsp

Argo corn starch

1

Blueberry lemon filling

2

envelopes Fleischmann's active dry yeast

1

Glaze

1/2 cup

Powdered sugar

1/2 tsp

Salt

25 tsp

Sugar

1/4 cup

Almonds

1/2 cup

Butter

13/16 cup

Milk

1/4 cup

Water