BLUEBERRY-LEMON TEA CAKES
With juicy berries and zesty lemon, these tiny cakes pack big flavors. For a blue-ribbon presentation, print these gift labels and attach to wax paper-wrapped loaves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Yield Makes nine 2 1/2-by-4-inch cakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter nine 2 1/2- by-4-inch baking pans, and dust with flour, tapping out excess.
- Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cakes.
- Meanwhile, combine heavy cream, remaining 2 tablespoons lemon juice, and the vanilla in a bowl. Whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in another bowl.
- Beat butter, lemon zest, and remaining cup sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. Gently fold in blueberries using a rubber spatula.
- Divide batter evenly among pans. Bake on a rimmed baking sheet until a toothpick inserted into the center of each comes out clean, about 30 minutes.
- Transfer pans to wire racks, and brush tops of cakes with lemon syrup. Let stand for 15 minutes. Turn out cakes from pans, and brush all over with remaining syrup. Let cool completely on wire racks.
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Henok 19
[email protected]0/10. Don't bother.
Gulzaman Gulzaman
[email protected]Avoid this recipe! My tea cakes came out burnt and tasted like cardboard. Complete waste of time and ingredients.
Saima friends Love forever
[email protected]These tea cakes were a disappointment. The texture was dense and the flavor was bland. I wouldn't recommend this recipe.
Arfatkhan Ctg
[email protected]I found the recipe a bit confusing to follow, and my tea cakes didn't turn out as pictured. Still tasted good though!
Beverly Slavik
[email protected]These tea cakes were a bit too dry for my taste, but the flavor was good. I think I might add a little more butter next time.
MD Bashah
[email protected]I'm not much of a baker, but these tea cakes were surprisingly easy to make. They turned out great and were enjoyed by all.
Robert Carll Jr
[email protected]Yum! These tea cakes were so moist and flavorful. The blueberry-lemon combination was a perfect balance of sweet and tart.
Haley Carroll
[email protected]My first attempt at baking these tea cakes was a success! They came out looking just like the pictures and tasted even better. My family loved them!
Kokodioko Limited
[email protected]These tea cakes were a great way to use up some fresh blueberries I had on hand. They were easy to make and tasted delicious. I loved the hint of lemon in the batter.
Quran Tv Official
[email protected]Just made these blueberry lemon tea cakes and they turned out perfect! The recipe was easy to follow and the cakes were moist and flavorful. I'll definitely be making them again soon.
SJ Jihad
[email protected]I made these tea cakes for a brunch gathering and they were a huge hit! Everyone raved about the light and fluffy texture, and the blueberry-lemon combination was a refreshing change from the usual flavors. A definite keeper!
Nasrullah Armani
[email protected]These blueberry lemon tea cakes were a delight! The zesty lemon flavor perfectly complemented the sweet blueberries, and the crumbly texture was simply irresistible. I highly recommend this recipe to anyone looking for a delectable treat.