Lemon Blueberry Tea Cake Recipe
This lemon blueberry pound cake makes a lovely brunch or anytime cake. It has a tender, delicate crumb, and the flavor is extra bright thanks to lots of lemon zest, freshly squeezed lemon juice, and a tart lemon glaze. You’ll need two large lemons for the whole recipe. Be sure to zest them before you juice them, as it is impossible to do afterwards. Also, in case you’re considering it, I don’t recommend making this cake in a Bundt pan; it releases easily from a loaf pan but tends to stick to a Bundt.
In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that’s okay.)
Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture. Scrape down the sides of the bowl and mix briefly to make sure the batter is evenly combined.
Lemon Blueberry Yogurt Loaf
When the cake is cool, transfer it to a serving platter and make the glaze. In a small bowl, combine the confectioners’ sugar, lemon zest, and lemon juice.
Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you’d think, about the consistency of molasses or honey).
Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.
Blueberry Bread Loaf
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.Need a tasty dessert or snack to brighten your day? Bake yourself this Blueberry & Lemon Tea Cake, and you won't be able to keep from smiling.
Happy New Year everyone! I hope you all had a wonderful Christmas and New Year. T, the boys and I spent a week in Tasmania visiting family over the holidays. While it was great to see everyone, it was also a little difficult to see both my Grandparents so unwell. My Grandmother is currently going through chemotherapy for breast cancer; she was diagnosed with 2 weeks after my Grandfather was diagnosed with Lewy Body Dementia.
How To Make Lemony Blueberry Keto Cake
My Grandmother (whom everyone who knows her calls her Nan) is a trooper. She doesn't let anything get her down and is focused on looking after my Grandfather.She is so focused that immediately after finishing each chemo session she's straight back home and looking after my Grandfather—almost as if she isn't undergoing treatment. I really am amazed by her inner strength and determination and how nothing gets her down or stressed.
My New Year's resolution is to take a leaf out of my grandmother's book. I want to work on taking things in my stride and not getting so stressed. I'm not sure why, but if there is something to stress about I will do it. I will stress about making everyone happy, work, trying to be the perfect girlfriend and step-mother and anything else. So, it came as no surprise that the first day of my month-long holiday from work, just prior to Christmas, I contracted Shingles. It was a good thing though; it's the wake up call I needed to remind me to look after myself and handle stress better.
One of the things I find helps me relax is a cup of tea. Old fashioned, I know, but sipping a cup of green or herbal tea feels so relaxing. There's also science to it, too. Tea contains Theanine, which is a chemical that has been found to reduce phyiscal and mental stress. And what better to serve with that tea than a slice of Tea Cake. Equally old fashioned, but absolutely delicious.
Lemon Blueberry Bread Recipe
This tea cake was inspired by a Tea Cake my Mum made during our visit to Tasmania.She made the old fashioned cinnamon Tea Cake I remember from my childhood to which she added blueberries. It was delicious and quickly devoured by all. For my Tea Cake I decided to pair the blueberries with lemon—and the cake turned out equally as delicious as my Mums.
If you love vegan baking, make sure you grab a copy of my free vegan baking cheat sheet while you're here. It's packed with all my favorite plant-based substitutions to help you vegan-ize any recipe!
If you love this Blueberry & Lemon Tea Cake, you might also like this Earl Gray Ice Cream, these Chai Shortbread Cookies, or—if you're feeling really fancy—this delectable Cashew Creme Pear Tart!
Blueberry Lemon Tea Cake
Calories: 381 kcal Carbohydrates: 44 g Protein: 5 g Fat: 22 g Saturated Fat: 13 g Trans Fat: 1 g Cholesterol: 95 mg Sodium: 206 mg Potassium: 167 mg Fiber: 1 g Sugar: 24 g Vitamin A: 707 IU Vitamin C: 3 mg Calcium: 67 mg Iron: 1 mgLemon Blueberry Tea Cakes – cute little dessert to enjoy this spring. These lemon blueberry mini bundt cakes are drizzled with a lemon glaze and are perfect for your spring party or Mother’s Day brunch!
I haven’t baked for so long. It’s been more than 10 days and that’s a long break in my opinion. Baking really calms me down and when I am in India, that’s what I miss the most. I have a tiny oven here which I am not very comfortable with. On top it, I don’t have all my ingredients and baking equipment here and that makes it all the more difficult to bake. I wish it was easier, because my stress levels are pretty high here and I don’t even have baking to calm me down!
I remember wanting to bake something simple and then deciding on these tea cakes. There’s nothing fancy about them, just simple pretty cake which you can enjoy with a cup of tea (or coffee!). They are also perfect for brunch and with Mother’s Day just around the corner, they will definitely be perfect for your Mother’s Day brunch too. And honestly, baking these cakes also gave me an opportunity to use my mini bundt pan again. It’s one of my favorite pans and I love the fact that when you bake in these, you have to do nothing fancy to make them look pretty. These mini bundt cakes look so pretty on their own because of their beautiful shape.
Lemon Blueberry Tea Bread Recipe: How To Make It
Lemon and blueberry is a classic flavor combination and right now is the perfect time to enjoy these flavors. I have quite a few lemon desserts on the blog and you can be sure that there will be more in the future because I absolutely love lemon flavored desserts. They are so refreshing! I shared this eggless lemon blueberry cake last year (which I made for my parent’s anniversary) and I thought it’s time to share the same flavor combination again and so here it is.
For the lemon flavor, I used lemon zest and pure lemon extract. You may very well use the juice but I used the juice in the glaze and only the extract and zest in the cake batter. The cake batter comes together pretty quickly! If you don’t have a bundt cake, you can bake these in your muffin tray as cupcakes or you can even bake it in a round or loaf pan. Just that the individual bundt cake look the prettiest if you plan to serve them at your tea party.
Blueberries and lemon will be in abundance during the coming months. So when you get a big box of these from your farmer’s market, you know what to do – bake these lemon blueberry tea cakes!
Lemon & Blueberry Polenta Tea Cake
Cream butter and sugar together using the paddle attachment of your stand mixer or using your hand mixer. Beat at 3-4 minutes till it’s nice and combined.
Add in the vanilla extract, lemon extract and lemon zest. Mix to combine. Add eggs, one at a time and mix well after each addition.
Add the milk and mix to combine and then add the remaining of the flour mix and combine. Remember to not over-mix the batter.
Blueberry Lemon Ricotta Tea Cake
Spray the mini bunt
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