Simple Coffee Cake With Seasonal Fruit

This cake is particularly good with apricots and blueberries.  I haven’t tried it, but I imagine it would be perfectly good without any fruit.

½ cup (1 stick) unsalted butter (room temperature)
2 large eggs
1 tablespoon fresh lemon juice
1-1/2 teaspoons fresh lemon juice
1-1/4 cup self rising flour
Seasonal fruit (such as 2 peaches, sliced  & handful of blueberries)

Preheat oven to 350 degrees F.  Generously butter a 9-inch springform pan.

Using an electric mixer, beat ½ cup of butter in a large bowl until fluffy.  Add ¾ cup sugar and beat until blended.  Beat in eggs, one at a time, then the lemon juice and the lemon peel.  Beat in flour until smooth.  Spread batter evenly in buttered pan.

Arrange peaches in circles and lightly press in blueberries between the peaches.  Sprinkle 3 tablespoons of sugar over the cake and bake until cake is golden, about 40 minutes.

Optional:  Serve with ice cream or whipped cream.