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Lemon Blueberry Tea Cake

 Lemon Blueberry Tea Cake
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.
16 ServingsPrep: 20 min. Bake: 1 hour + cooling


  • 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


  • 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.

2 of 2

Lemon Blueberry Tea Cake (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.