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
Scale
- 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