Lemon Blueberry Tea Cake Recipe

4.5 2 4
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Lemon Blueberry Tea Cake Recipe

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4.5 2 4
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling

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
  • 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 zest and berries.
Pour into a greased and floured 9x5-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.
Originally published as Lemon Blueberry Tea Cake in Grandma's Great Desserts Cookbook 1992, p21

Nutritional Facts

1 slice: 192 calories, 7g fat (4g saturated fat), 43mg cholesterol, 144mg sodium, 31g carbohydrate (20g sugars, 1g fiber), 3g protein.

  • 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
  • GLAZE:
  • 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 350° 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. Yield: 18 servings.
Originally published as Lemon Blueberry Tea Cake in Grandma's Great Desserts Cookbook 1992, p21

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MY REVIEW
RyanVincent User ID: 8024501 202150
Reviewed Nov. 10, 2014

"The lemon topping was not so great. Coconut on top is good."

MY REVIEW
coffeeaddict24 User ID: 1542296 74717
Reviewed Jun. 14, 2010

"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!"

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