Our breakfast coffee cake, has it beginnings from a restaurant in Rome…Roscioli Caffè. In both its simplicity and flavor, it grabs you.
From the family of ciambelle, or ring cakes ours is made in a tube pan. We get our flavor from lemon zest and juice, along with fresh blueberries. Our airiness and height is from whipped egg whites along with some baking powder.
The egg yolks and sugar get us started, followed by the oil and vanilla. Then the dry ingredients are mixed in and ever so gently the whipped egg whites are folded in. Finally topped off with a gently fold of the blueberries.
The batter gets scraped into the well buttered and floured pan, leveled off and baked for approximately 45 min. This smelled delicious while it was baking!
Lemon and blueberry are always such a great combo and this one was described as delicious by my tasters. Two of the texts back were actually: “crushed it” and “deliciousness!” I think it is hard not to love a cake like this…I was told it went perfectly with morning coffee by my dad who put it in his “top 15”. 🥰 We are told you can leave out the blueberries but I am not sure why you would do that haha.
This one is a keeper!
Is this a keeper? 
Your cake looks devine, and lemon and blueberries are a winning combination.
So pretty in a ring tin!! Crushed it is right!
haha…he meant he crushed it (inhaled it) but thank you 🙂
Beautiful…look at all those blueberries!! Perfect with lemon any day of the week. Love the shape of your cake with that pan…I don’t have one like that so it is fun to see how that worked out. Wonderful photo of it all.
Looks delish.. like a gre
hahah…you left me hanging Karen! Like a what?
Thanks for the well wishes, I am fine now and actually on vacation in Mexico. Your blueberry version looks very good and sounds like a crowd pleaser.
Well yay!! Have a great time! 😎
looks fab– my berries headed straight for the bottom! haha.