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Lemon Blueberry Tea Cake Recipe

I found this recipe in an old loose-leaf cookbook owned by my great-aunt. I've enjoyed making it for teas and afternoon get-togethers.

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Lemon Blueberry Tea Cake Recipe

Prep: 20 min. Bake: 1 hour + cooling

Yield: 16 Servings

20 60 80

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 eggs
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 tablespoon grated lemon peel
GLAZE:
1/2 cup sugar
1/4 cup lemon juice

Directions

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 peel and berries.
Pour into a greased and floured 9-in. x 5-in. loaf pan. Bake at 350° for 60-65 minutes.
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. Yield: 18 servings.

Nutritional Facts 1 serving (1 slice) equals 192 calories, 7 g fat (4 g saturated fat), 43 mg cholesterol, 144 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Lemon Blueberry Tea Cake in Grandma's Great Desserts Cookbook , p21

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Lemon Blueberry Tea Cake

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(1-1) of 1 reviews

Reviewed on Jun. 14, 2010 by coffeeaddict24

This is a wonderful recipe! I doubled the recipe and put it in a 9x13 pyrex dish. After the cake was done, I took a chopstick, poked holes in the cake and poured the glaze over top of the cake. Excellent!