Now that we're out of our tiny temporary condo and into our Bay Area home, I've been itching to do some baking. The house next door has a large lemon tree in the backyard which was just too tempting since the home has been empty. The new buyers haven't moved in yet, so I couldn't resist this weekend by picking a few. Of all the wonderful options for fresh lemons, what to choose? Since we also had fresh organic blueberries, I set out to find the perfect combination for the fresh tartness of the lemons and the subtle sweetness of the blueberries. This Lemon & Blueberry Coffee Cake from Cooking Light magazine did the trick. Not only did I get my baking fix, but it went quickly at the office. As expected, the lemon and blueberry were an excellent pairing. Plus, the almond paste helped to produce an extremely moist texture while also adding an additional layer of flavor. I also enjoyed the crunchy texture of the sliced almond and cinnamon topping.