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.