LEMON BLUEBERRY TEA CAKE
I found this recipe in an old loose-leaf cookbook owned by my great-aunt. I've enjoyed making it for teas and afternoon get-togethers.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 18 servings.
Number Of Ingredients 12
Steps:
- Toss blueberries with 1 tablespoon flour; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine remaining flour with baking powder and salt; add alternately with milk to creamed mixture. Fold in lemon zest and berries. , Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 60-65 minutes. , Meanwhile, combine glaze ingredients in a small saucepan. Heat to boiling, stirring until sugar dissolves. Cool cake in pan 10 minutes before removing to wire rack. Brush glaze on top and sides of cake. Cool. To serve, cut into 1/2-in. slices.
Nutrition Facts : Calories 192 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 144mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
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Kurdoo Kingooo
[email protected]I can't wait to try this recipe with different fruits, like strawberries or blackberries.
Will meme
[email protected]This cake is a bit time-consuming to make, but it's worth the effort.
sn rafi
[email protected]I added a teaspoon of vanilla extract to the batter and it really enhanced the flavor.
Jan Jano
[email protected]I made this cake gluten-free by using almond flour and it turned out great!
song song
[email protected]I didn't have any blueberries, so I used raspberries instead. It was still delicious!
Hymns Tv
[email protected]This cake is too sweet for my taste.
Gunvid The Viking
[email protected]I followed the recipe exactly, but my cake didn't rise properly.
Henry Enoch
[email protected]I'm not sure what went wrong, but my cake turned out dry and crumbly.
Shah Bacha
[email protected]This cake is so easy to make, even for a beginner baker.
Gezzyg Cursed
[email protected]I love the glaze on this cake. It adds a nice touch of sweetness and shine.
Angel Senate
[email protected]This cake is perfect for a summer picnic.
Smenesh Taye
[email protected]I made this cake for my daughter's birthday and she loved it! It was so moist and flavorful.
liaaxd
[email protected]This is my go-to recipe for tea cakes. It's always a crowd-pleaser.
Bryce Lee
[email protected]This cake is a great way to use up leftover blueberries. I also like to add a handful of chopped walnuts for extra crunch.
Kelley Kosut
[email protected]I'm not a huge fan of lemon desserts, but this cake changed my mind. The lemon flavor is subtle and not overpowering, and the blueberries add a nice sweetness.
Jackline Othiambo
[email protected]This cake is so easy to make and it always turns out perfectly. I love that I can use fresh or frozen blueberries, depending on what I have on hand.
Nishit Shik
[email protected]I made this cake for a brunch party and it was a huge hit! Everyone loved the delicate flavor and fluffy texture. I'll definitely be making it again.
Al Mahdy
[email protected]This lemon blueberry tea cake was an absolute delight! The cake was moist and fluffy, with a perfect balance of sweetness and tartness. The blueberries added a burst of flavor and color, and the lemon glaze on top was the perfect finishing touch.