Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One sunny morning, as I sat in my little kitchen sipping Earl Grey, I remembered a memory from my childhood the smell of freshly baked tea cakes filling my grandmother’s house. There was something magical about the combination of warm cake, fresh fruit, and a hint of citrus that could brighten even the gloomiest day. That memory inspired my Blueberry Lemon Tea Cake. This cake combines the sweet burst of blueberries with the refreshing zing of lemon, creating a treat that feels like summer in every bite. I’ve made this recipe countless times for friends, family, and quiet afternoons when I just need a little comfort.
This Blueberry Lemon Tea Cake is tender, fragrant, and just the right level of sweet, perfect for teatime or a weekend brunch. It’s one of those recipes that I turn to when I want something simple, yet elegant, and it never fails to bring a smile.
Why I Love Making This Recipe
What I adore about this tea cake is its simplicity and versatility. The ingredients are easy to find, and it comes together in one bowl. I love watching the blueberries sink gently into the batter, creating pockets of juicy sweetness, while the lemon zest gives the whole cake a delicate, refreshing aroma. Every time I bake this, it reminds me that cooking is a way to slow down, connect with the people I love, and create memories that linger longer than any rush of a busy day.
It’s also a recipe that feels both indulgent and wholesome. I often bake it for casual gatherings or even for a quiet evening with a cup of tea. The light crumb, fruity bursts, and soft tang of lemon make it impossible to resist. Plus, it’s a crowd-pleaser, and I love sharing recipes that make people happy without complicated techniques.
Ingredients & Little Kitchen Secrets
Here’s what I use for my Blueberry Lemon Tea Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- Zest of 1 large lemon
- ½ cup plain Greek yogurt or sour cream
- ¼ cup whole milk
- 1 ½ cups fresh blueberries (or frozen, unthawed)
- 2 tbsp all-purpose flour (for tossing blueberries)
- Optional: powdered sugar for dusting
Little kitchen secrets:
- Toss the blueberries with a bit of flour before folding them in. This keeps them from sinking to the bottom and gives a more even distribution.
- Room-temperature eggs and butter help the batter mix evenly, giving a soft, tender crumb.
- Lemon zest is essential it brightens the flavor without adding extra acidity.
How I Make It, Step by Step
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together 1 ½ cups flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract and lemon zest.
- Combine yogurt and milk: Stir the yogurt (or sour cream) and milk into the butter mixture.
- Fold in dry ingredients: Gradually mix the flour mixture into the wet ingredients until just combined. Avoid overmixing.
- Prepare blueberries: Toss blueberries with 2 tbsp flour and gently fold them into the batter.
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 40–45 minutes or until a toothpick inserted comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.
How I Serve It at Home
I love slicing this cake into generous wedges and serving it alongside a pot of tea, like Earl Grey or chamomile. Sometimes, I’ll add a dollop of lightly whipped cream or a spoonful of lemon curd to make it extra special. It’s also delightful slightly warm, straight from the oven, paired with a little butter melting on top. For brunch, I serve it with fresh berries and a drizzle of honey it never lasts long on the table!
Storage, Reheating & Make-Ahead Tips
- Storage: Keep the cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: It can be stored in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.
- Freezing: Wrap tightly in plastic wrap and then foil; freeze for up to 2 months. Thaw overnight in the fridge or at room temperature.
- Reheating: Warm slices in the microwave for 10–15 seconds for that fresh-baked feel.
100-Word Short Version
This Blueberry Lemon Tea Cake is a tender, fruity delight perfect for teatime. Bursting with fresh blueberries and bright lemon zest, it’s simple to make in one bowl and bakes in under an hour. Tossing the blueberries in flour prevents sinking, while yogurt keeps the crumb moist and soft. I love serving it warm with tea, dusted with powdered sugar or paired with whipped cream. Store at room temperature for 3 days or freeze for longer. Every bite brings a burst of summer and comfort a cozy, sweet treat for family, friends, or a quiet afternoon alone.
Recipe Card Section
⏱️ Time
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
🛒 Ingredients <ul> <li>1 ½ cups all-purpose flour</li> <li>1 tsp baking powder</li> <li>½ tsp baking soda</li> <li>¼ tsp salt</li> <li>½ cup unsalted butter, softened</li> <li>¾ cup granulated sugar</li> <li>2 large eggs</li> <li>1 tsp pure vanilla extract</li> <li>Zest of 1 large lemon</li> <li>½ cup plain Greek yogurt or sour cream</li> <li>¼ cup whole milk</li> <li>1 ½ cups fresh blueberries (or frozen, unthawed)</li> <li>2 tbsp all-purpose flour (for tossing blueberries)</li> <li>Optional: powdered sugar for dusting</li> </ul>
👩🍳 Instructions <ol> <li>Preheat oven to 350°F (175°C) and prepare a 9-inch pan.</li> <li>Whisk flour, baking powder, baking soda, and salt; set aside.</li> <li>Cream butter and sugar until light and fluffy.</li> <li>Add eggs one at a time, then vanilla and lemon zest.</li> <li>Mix in yogurt and milk.</li> <li>Fold in dry ingredients gently.</li> <li>Toss blueberries in flour and fold into batter.</li> <li>Pour batter into pan, smooth top, and bake 40–45 mins.</li> <li>Cool 10 mins in pan, then transfer to wire rack. Dust with sugar.</li> </ol>
📝 Notes
- Toss blueberries in flour to prevent sinking.
- Use room-temperature eggs and butter for best texture.
- Can be served warm, with tea, whipped cream, or lemon curd.
- Store airtight 3 days, refrigerate 5 days, freeze 2 months.
🍽️ Nutrition
Serving size: 1 slice 🍰
Calories: 250 kcal
Sugar: 18 g
Fat: 12 g
Saturated Fat: 7 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 4 g
Sodium: 120 mg
Blueberry Lemon Tea Cake
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 60 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Enjoy this cozy Blueberry Lemon Tea Cake, bursting with fresh blueberries and bright lemon zest. Simple to make, tender, and perfect for teatime or brunch, this cake brings warmth, comfort, and a touch of summer to your table.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- Zest of 1 large lemon
- ½ cup plain Greek yogurt or sour cream
- ¼ cup whole milk
- 1 ½ cups fresh blueberries (or frozen, unthawed)
- 2 tbsp all-purpose flour (for tossing blueberries)
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9-inch pan.
- Whisk flour, baking powder, baking soda, and salt; set aside.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla and lemon zest.
- Mix in yogurt and milk.
- Fold in dry ingredients gently.
- Toss blueberries in flour and fold into batter.
- Pour batter into pan, smooth top, and bake 40–45 mins.
- Cool 10 mins in pan, then transfer to wire rack. Dust with sugar.
Notes
Toss blueberries in flour to prevent sinking. Use room-temperature eggs and butter for best texture. Serve warm with tea, whipped cream, or lemon curd. Store airtight 3 days, refrigerate 5 days, freeze 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Conclusion
Baking this Blueberry Lemon Tea Cake is like capturing a little piece of summer and sharing it with everyone around the table. Every bite brings warmth, comfort, and joy exactly what I love about cooking. It’s simple, elegant, and full of love, just like the moments we create in our kitchens. Whether it’s a quiet afternoon with a cup of tea or a weekend brunch with friends, this cake always makes the day a little brighter.