This simple tea cake that can be whipped up in just a few minutes. It is moist and tender and 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.
This is a perfect bread to have on your Mother’s Day brunch table or to wrap as a gift for a friend.
Lemon Blueberry Tea Cake
1/3 cup unsalted butter, melted
1 cup sugar
1 tsp vanilla paste
3 drops almond extract
1 1/2 cups all purpose flour
1 tsp Kosher salt
1 tsp baking powder
1/2 tsp cinnamon
1/2 cup half & half or milk
2 heaping TBSP lemon zest
1 cup blueberries
2 TBSP flour
2 TBSP fresh lemon juice
2 TBSP superfine sugar
Method- Prep time 30 minutes, Baking time 45-50 minutes
- Pre heat the oven to 350 degrees.
Butter & 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.
Let the loaf rest on a wire rack until completely cooled- about an hour.
Store up to five days wrapped tightly in plastic wrap.