Lemon Blueberry Tea Cake Recipe

Name: Lemon Blueberry Tea Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh or frozen blueberries; 1-2/3 cups plus 1 tablespoon all-purpose flour, divided; 1/2 cup butter, softened; 1 cup sugar; 2 large eggs; 1-1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup whole milk; 1 tablespoon grated lemon zest; 1/2 cup sugar; 1/4 cup lemon juice

Servings: persons

1 cup fresh or frozen blueberries
1-2/3 cups plus 1 tablespoon all-purpose flour, divided
1/2 cup butter, softened
1 cup sugar
2 large eggs
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
1 tablespoon grated lemon zest
1/2 cup sugar
1/4 cup lemon juice

1
Toss blueberries with 1 tablespoon flour; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine remaining flour with baking powder and salt; add alternately with milk to creamed mixture. Fold in lemon zest and berries.
2
Pour into a greased and floured 9x5-in. loaf pan. Bake at 350u00b0 for 60-65 minutes.
3
Meanwhile, combine glaze ingredients in a small saucepan. Heat to boiling, stirring until sugar dissolves. Cool cake in pan 10 minutes before removing to wire rack. Brush glaze on top and sides of cake. Cool. To serve, cut into 1/2-in. slices.

725

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup fresh or frozen blueberries, 1-2/3 cups plus 1 tablespoon all-purpose flour, divided, 1/2 cup butter, softened, 1 cup sugar, and more.

Yes, Lemon Blueberry Tea Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Blueberry Tea Cake

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