Blueberry Lemon Curd Coffee Cake

Preheat oven to 350ºF. Grease a 9-inch cake pan or springform pan. Line the pan bottom with parchment paper and grease the paper. Set aside.

In a large bowl, sift together the flours, baking powder, baking soda, salt and sugar. Add lemon zest and combine thoroughly. Set aside.

Using a standing mixer or electric hand mixer, mix the sour cream, milk, vanilla and eggs until well combined.

With the mixer on low speed, pour in the dry ingredients and mix until just combined.

Toss blueberries with 1 tablespoon flour before folding in the cake batter.

Pour the batter into the prepared pan. Spread the lemon curd on top,and swirl it into the cake batter with a sharp knife.

To prepare streusel topping, combine the flour, brown sugar and cinnamon in a small bowl. Throw in butter pieces, and use your fingers to mix the butter into the flour mixture. Sprinkle the streusel topping and the almonds on top of the cake batter.

Bake for 50 to 60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely.