Blueberry Lemon Tea Cakes {recipe}

It’s no secret that I love lemons & any recipe that contains lemon for that matter. The combination of the lemon & blueberries in this Martha Stewart recipe is totally heavenly. The original recipe calls for a stick of butter & baking soda, so I’ve adapted some of the wording & measurements so that it’s slightly easier to understand (for a South African gal).

Blue Belles, makes 9 mini loafs or 2 big loafs (you can even bake individual little cakes in a muffin pan)

blueberry lemon tea cake - final

* Recipe taken from the July 2011 issue of Martha Stewart Living

You will need about 35 minutes to prep for this recipe & a total of two hours to get everything done.

½ cup of unsalted butter, plus more for pans

2 cups cake flour, plus more for pans

1 ½ cups of sugar

4 – 6 lemons to get the following: 1 tablespoon finely grated lemon zest, plus ½ cup plus 2 tablespoons fresh lemon juice

¾ cup of cream

1 teaspoon pure vanilla extract

1/4 teaspoon baking powder

1/4 teaspoon bicarbonate of soda

salt

2 large eggs

1 ¼ cups of fresh blueberries

 

Preheat your oven to 180°C. Butter your pans, and dust with flour, tapping out the excess.

 

Combine ½ cup sugar and ½ cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cakes.

 

Meanwhile, combine heavy cream, remaining 2 tablespoons lemon juice, & the vanilla in a bowl. Whisk together flour, baking powder, baking soda & 1/4 teaspoon salt in another bowl.

 

Beat butter, lemon zest & remaining cup sugar with a mixer on medium speed until pale & fluffy. Reduce speed to low & add eggs, one at a time, beating well after each addition. Beat in flour mixture in three additions, alternating with cream mixture, beginning & ending with flour. Gently fold in blueberries using a rubber spatula.

 blueberry lemon tea cake

Divide batter evenly among your chosen pans. Bake on a rimmed baking sheet until a toothpick inserted into the center of each comes out clean, about 30 minutes (for the small loafs). Bake big loafs for 55 minutes.

 

Transfer pans to wire racks & brush tops of cakes with lemon syrup. Let them stand for 15 minutes. Turn out cakes from pans & brush all over with remaining syrup. Let cool completely on wire racks. These cakes can be stored in an airtight container for up to 2 days.

blueberry lemon tea cake - featured image

This one is quite a bit of work, but so worth it though. Every single person who has tried it asked for seconds… & thirds… & the recipe! Martha Stewart won’t easily disappoint. 

Try it!

Yolandi ♥

 Featured cover image: marthastewart.com 

 

 

2 Comments on Blueberry Lemon Tea Cakes {recipe}

  1. Kristly
    October 7, 2014 at 1:17 pm (3 years ago)

    going to make this on Friday. xxx

    Reply
    • Yolandi
      October 9, 2014 at 3:17 pm (3 years ago)

      You’re going to love it! Tip: make the recipe double, so you can share the love. x

      Reply

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