Print

Lemon Swirl Coffee Cake

This delicious-tasting Lemon Swirl Coffee Cake recipe combines the sweetness of a coffee cake with the tartness of lemon and blueberry, baked to a nice golden brown. Made with local ingredients such as Hiland Dairy, Equally Yolked Eggs, Miller Pecans, Shawnee Mills Lemon Blueberry mix, and Alberto’s Blackberry Jelly, this is a perfect dish for breakfast, brunch, or an after-dinner treat!

Ingredients

  1. 2/3 cup Hiland Milk
  2. 2 Equally Yolked Eggs
  3. 2 packages Shawnee Mills Lemon Blueberry Muffin Mix
  4. 3/4 cup Miller Pecan Co. Pecan Pieces, divided
  5. 1/2 cup Alberto’s Blackberry Jelly

  1. In a large bowl, whisk together milk and eggs. Add muffin mix, gently stirring to combine. Fold in pecans.
  2. Spread into a 10-by-6-inch baking pan that has been sprayed with nonstick cooking spray. Spoon blackberry jelly in dollops across the top of the batter. Run the tip of a knife through the jelly, swirling into the batter.
  3. Sprinkle ¼ cup pecans on top. Bake in a preheated 375-degree oven for 45 minutes.
  4. Note: This recipe also works well in an 8-inch baking dish. Carefully watch baking time when using varied pans.

Find it online: https://www.miocoalition.com/recipes/lemon-swirl-coffee-cake/