Classic Lemon Blueberry Tea Cake with a Sugar Glaze
Sweet blueberries and tart lemons make for the perfect tea cake to share on your brunch table, as a snack or to have with your afternoon tea or coffee.
Ingredients in lemon blueberry tea cake:
fresh ingredients:
- eggs
- lemons
- blueberries
- half and half or milk
- unsalted butter
pantry ingredients:
- granulated sugar & superfine sugar
- cinnamon
- kosher salt
- baking powder
- flour
- vanilla paste
- almond extract
Why is lemon blueberry tea cake recipe so special?
This simple tea cake that can be whipped up in just a few minutes. It is moist and tender quick loaf packed with fresh lemon juice for tartness and plump blueberries for texture. If using frozen berries, thaw, then pat dry with paper toweling before coating in flour. I pour a lemon juice glaze all over the loaf to give it tons of moisture so you do not have a dry loaf. This cake tastes better every day with the lemons adding tons of brightness and acidity. This is a perfect bread to have on your Mother’s Day brunch table or to wrap as a gift for a friend.
How to make lemon blueberry tea cake:
- Butter and flour a loaf pan. Pre heat your oven.
- Whisk melted butter, sugar, eggs, vanilla paste and almond extract until smooth. sift flour, baking powder, salt and cinnamon together. Add in the milk and flour mixture to the egg and sugar mixture. Stir in lemon zest.
- Mix flour with blueberries. Gently fold into the batter.
- Pour the blueberry batter into the prepared loaf pan and bake for 45-50 minutes.
- Make a glaze with superfine sugar and lemon juice.
- Poke holes with a skewer all over the warm cake and pour the glaze all over the loaf to soak it through.
- Let cake rest 5 minutes before slicing.
Pro tips for a perfect tea cake:
Equipment needed for this recipe:
Other quick breads and muffin recipes to try:
- The Ultimate banana bread
- Spiced pumpkin bread with strusel topping
- Lower sugar banana oat bread
- Moist citrus cardamom spice muffins
- Orange cranberry muffins with walnut crumble
Ingredients
- ⅓ cup unsalted butter melted
- 1 cup sugar
- 2 unit eggs
- 1 tsp vanilla paste
- 3 unit drops almond extract
- 1 ½ cups all purpose flour
- 1 tsp Kosher salt
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ cup half u0026 half or milk
- 2 TBSP lemon zest
- 1 cup blueberries
- 2 TBSP flour
- 2 TBSP fresh lemon juice
- 2 TBSP superfine sugar
Instructions
- Pre heat the oven to 350 degrees.
- Butter u0026 flour an 8 x 4 inch loaf pan.
- In a large bowl, whisk together the butter, sugar, eggs, vanilla and almond extract until smooth.
- In a smaller bowl, sift flour, salt, baking powder and cinnamon. Alternating, combine dry ingredients and milk into butter and sugar mixture taking care not to over mix.
- Stir in lemon zest.
- In the bowl used for the flour, toss remaining 2 TBSP of flour with blueberries. Gently fold into batter.
- Pour into the prepared loaf pan and bake 45-50 minutes at 350 degrees or until a cake tester comes out clean.
- While bread is baking, combine superfine sugar and lemon juice in a small bowl.
- When cake is still hot from the oven, quickly poke holes all over with a skewer and then pour the lemon sugar mixture all over the loaf.
- The cake can rest five minutes and be eaten while still warm.
- OR Let the loaf rest on a wire rack until completely cooled- about an hour.
- Store up to five days wrapped tightly in plastic wrap.
