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.
Print
Pin
Servings: 12
Calories: 330kcal
Ingredients
- ⅓ cup unsalted butter melted
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla paste Use our favorite HERE
- ⅛ tsp almond extract
- 1 ½ cups all purpose flour
- 1 tsp Kosher salt
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ cup half and 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 and flour an 8 x 4 inch loaf pan.
- In a large bowl, whisk together the butter, sugar, eggs, vanilla paste 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.
Nutrition
Calories: 330kcal