Best 2 Lemon Blueberry Tea Cake Recipes

Indulge in a delightful culinary experience with our exquisite Lemon Blueberry Tea Cake. This delectable treat combines the vibrant flavors of lemon and blueberries, perfectly balanced with a moist and fluffy cake texture. Each bite offers a burst of citrusy freshness, complemented by the sweet and juicy blueberries. Whether you're looking for a delightful afternoon snack or a special dessert to impress your guests, this Lemon Blueberry Tea Cake is sure to satisfy your cravings.

This article features a collection of recipes that guide you through creating this delightful cake from scratch. From gathering the necessary ingredients to baking and assembling the cake, each step is explained in detail with clear instructions. Discover the secrets to achieving the perfect balance of flavors and textures, ensuring a moist and flavorful cake every time.

In addition to the classic Lemon Blueberry Tea Cake recipe, you'll find variations that cater to different dietary preferences and tastes. Explore a gluten-free version for those with gluten sensitivities, or a vegan alternative for those following a plant-based diet. Experiment with different flavor combinations by adding a hint of lavender or ginger to create unique and tantalizing variations.

Whether you're a seasoned baker or a novice in the kitchen, this article provides all the information and guidance you need to create a mouthwatering Lemon Blueberry Tea Cake. With step-by-step instructions, helpful tips, and inspiring variations, you'll be able to impress your loved ones with this delightful treat. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds dancing with joy.

Let's cook with our recipes!

LEMON BLUEBERRY TEA CAKE

Lemon Blueberry Tea Cake image

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.

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 18 servings.

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 192 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 144mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON TEA CAKE WITH BLUEBERRY-RED WINE SAUCE

Lemon Tea Cake with Blueberry-Red Wine Sauce image

Categories Cake Dessert Bake Blueberry Lemon Red Wine Summer Bon Appétit

Yield Serves 6

Number Of Ingredients 22

Ingredients

Sauce
1/2 cup water
1/2 cup sugar
1/2 cup dry red wine
3 tablespoons fresh lemon juice
1 1/2 tablespoons cornstarch
1 cup fresh blueberries
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Cake
Nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
3 large eggs
2 tablespoons grated lemon peel
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 1/2 cups sifted cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream

Steps:

For sauce:
Stir water, sugar, dry red wine, fresh lemon juice and cornstarch in medium saucepan over medium heat until cornstarch dissolves and mixture boils. Add blueberries. Boil until sauce thickens enough to coat back of spoon, stirring constantly, about 5 minutes. Cool 10 minutes. Stir in spices. Cool.
For cake:
Preheat oven to 325°F. Spray 8-inch square glass baking dish with nonstick vegetable oil spray. Line bottom of baking dish with parchment paper. Spray parchment with vegetable oil spray. Dust dish and parchment with flour. Beat butter and sugar in large bowl until fluffy. Beat in eggs, 1 at a time. Beat in grated lemon peel, lemon juice and vanilla extract. Sift cake flour, baking powder, baking soda and salt into medium bowl. Mix dry ingredients into butter mixture alternately with sour cream.
Pour batter into prepared baking pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake on rack 10 minutes. Cut around sides of cake. Turn out onto rack. Peel off paper. Turn cake over. Cool. (Sauce and cake can be prepared 1 day ahead. Refrigerate sauce; wrap cake in aluminum foil and store at room temperature.)
Cut cake into triangles; arrange on plates. Spoon sauce over.

Tips:

For a more intense lemon flavor, use freshly squeezed lemon juice and zest.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Be sure to grease and flour your cake pan before adding the batter, to prevent sticking.
To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready.
Let the cake cool completely before frosting it. This will help the frosting to set properly.

Conclusion:

This lemon blueberry tea cake is a delicious and refreshing treat that is perfect for any occasion. With its moist and tender crumb, sweet and tangy lemon flavor, and juicy blueberries, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this lemon blueberry tea cake a try. You won't be disappointed!