I made this cake for breakfast. Shame on me. It’s definitely better suited to dessert. It is sweet, fall- apart moist, and dangerous! Make it and then give most away to the neighbors. It’s too good to last long and you don’t want to be caught with sticky fingers and blueberry stains on your teeth- or maybe you do!
The beauty of this recipe is that you could sub in any flavor of jam or curd for the lemon curd and you can use whatever fruit combos you like.
1 cup whole wheat pastry flour
1/2 cup all purpose flour
3/4 cup butter
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 cup blueberries
1/2 cup lemon curd
Directions: Preheat oven to 350 degrees F. Move the top oven rack to a lower setting, in the middle of the oven.
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter until creamy. Add in the sugar and beat until well mixed. Add in the eggs one at a time and beat until fluffy. Next, add the vanilla.
Fold the flour mixture gently into the butter mixture using a spatula, until the last of the flour disappears. Do not over mix. Fold in the blueberries. The mixture should be light and airy.
Line a loaf pan with lightly oiled parchment paper. Pour half the cake batter into the pan. Spoon in half the lemon curd and spread it evenly over top.
Top with the remaining cake batter. Drop spoonfuls of the remaining lemon curd on top of the batter.
Use a knife to swirl the mixture, incorporating it into the batter. Bake for 60 minutes, until done. (The cake should be sort of spongy on top so that it bounces back when you press it with your fingers.)
Allow to cool to room temperature before slicing. This cake is very moist so you need to let it sit for a good bit.
Slice and serve. See the lemon ribbon in the center?
And let’s not forget the gorgeous, sugary crust on top. Yum.
Garnish with blueberries, powdered sugar, whipped cream, or whatever you like!
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