Blueberry-Lemon Tea Cake
June 19, 2011 § 2 Comments
Hello everyone! I’ve finally found some time to sit down and write a recipe post to share with you all! The recipe is for a blueberry-lemon tea cake that my mother recently made from the July 2011 issue of the Martha Stewart Living magazine. Instead of making individual tea cakes, my mom decided to make one large cake instead. You would use the same recipe listed below and put the whole mixture into a 5-by-9 inch loaf pan instead of dividing it up into 9, 2.5-by-4 inch pans.
- 1 stick of unsalted butter, plus a little extra for the loaf pan
- 2 cups all-purpose flour, plus a little extra for the loaf pan
- 1 1/2 cup sugar
- 1 Tablespoon lemon zest, plus 1/2 cup + 2 Tbsp. of lemon juice (from 4 lemons)
- 3/4 cup of heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 6 ounces of blueberries (= 1 1/4 cups)
- 1. Preheat oven to 350 degrees.
- 2. Butter your loaf pan and dust lightly with flour. Tap out the excess flour.
- 3. Combine 1/2 cup sugar and 1/2 cup of lemon juice in a small saucepan over medium heat. Simmer and stir occasionally until sugar dissolves and the the liquid becomes syrupy and thick (this will take approximately 4 minutes). Let stand while assembling your cake!
- 4. Combine heavy cream, remaining 2 tbsp. of lemon juice, and vanilla in a bowl. Whisk together flour, baking powder, baking soda, and salt in another bowl.
- 5. Beat butter, lemon zest, and remaining sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and add eggs one at a time, beating well after each addition.
- 6. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour.
- 7. Gently fold in blueberries using a rubber spatula.
- 8. Pour batter into your 5-by-9 inch loaf pan and spread evenly. Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
- 9. After baking, transfer loaf pan to a wire rack, and brush the top of the cake with the lemon syrup. Let stand for 15 minutes.
- 10. Take cake out of loaf pan and brush all over with the remaining lemon syrup. Allow the cake to cool completely on the wire rack.
- 11. Eat and enjoy!!
*Recipe courtesy of Martha Stewart
This cake was packed with fresh blueberries and had a very delicious lemon-y taste! It is a perfect dessert for the summer and would be really great served with vanilla ice cream on the side.
What’s one of your favorite summer desserts?