My friend Jamie and her husband traveled out to Utah for a ski retreat in late March. Jamie asked me to make three different types of breakfast breads that she could bring the hostess as a thank you and for the other guests to enjoy during their stay. I made a Banana Bread, Sour Cream Coffee Cake, and a new recipe I found for a Lemon Blueberry Coffee Cake.
I first found the Lemon Blueberry recipe over Christmas when my friend and former co-worker Gretchen asked me to make something with these flavors for her family’s Christmas visit. I tested out a few recipes that I found online, and this was the winner! It is a Martha Stewart recipe, and I didn’t make any tweaks to it. The most time consuming part is zesting and juicing all of the lemons; otherwise, the cake goes together in a snap. One thing to watch if you try this recipe is your cake pan size. I tried to make the cake in a smaller Bundt pan, and I was nervously watching it the entire time wondering if it would cook over (it didn’t thank goodness). The next time I used that Bundt pan, I put some of the extra batter in a small bread loaf pan to make a dividend.
The breads received rave reviews, and Jamie said the hardest part was telling the host that she didn’t make them herself! Well now you have the recipes Jamie!