Go Back

Recipe: Lemon-Blueberry Tea Cake

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Servings 12 Large Slices

Equipment

  • An oven (preferably the OTG kind)
  • A lemon zester/ microplane / fine grater
  • A sieve
  • An 8” round baking tin
  • Parchment Paper

Ingredients
  

For the Cake

  • ½ cup Butter
  • 1 cup Sugar
  • 1 medium - sized Lemon [roughly 4 tsps lemon juice]
  • cup Yogurt
  • cups All Purpose Flour / Maida
  • 1 tsp Baking Powder
  • 1 tbs Milk
  • 2 Eggs
  • 125 gms Blueberries

For the Glaze

  • 1 tsp Lemon Juice
  • 1 tsp Caster Sugar

Instructions
 

  • Pre-heat the oven to 150° C. Grease and line an 8” round baking tin with parchment paper.
  • Melt the butter in a saucepan over gentle heat.
  • Turn the heat off; add the sugar and stir until well combined.
  • Grate in the zest of a small lemon and stir well.
  • Next add the juice of the lemon. This should be roughly 4 tsps of lemon juice1.
  • Add a third of a cup of thick yogurt and tbs of milk to the mix; stir well again.
  • Sift in the flour and the baking powder. Mix vigorously with a wooden / silicone spatula until well combined2.
  • Beat eggs until fairly frothy like you see in the image below; gently fold them into the batter.
  • Next, fold half the quantity blueberries into the batter.
  • Pour the batter into a baking tin and use a spatula to ensure its evenly spread.  Tap the pan gently on the surface of your kitchen counter / table to release any air bubbles.
  • Top the cake with the remaining blueberries. Place them randomly or in a pattern; just make sure they are evenly distributed.
  • Place the cake tin in a pre-heated oven and bake for 45 – 50 mins, or until a skewer/toothpick when poked into the middle comes out clean. When done, the cake should be golden around the edges, and the blueberries should have begun to ooze a deep, purple syrup. Run a knife around the edges of the cake tin, so that it releases easily once cooled.
  • This next step is completely optional3, and you can do without it unless you want an extra lemony-hit!  Pierce the top of the cake with a skewer/ tooth pick all over (not too deep), while its still warm. Mix together a tsp of lemon juice with a tsp of caster sugar and spread this over the top of the cake. Allow to cool for another 20 - 25 minutes before removing from the tin.
  • Once the cake has cooled completely, remove from the tin and serve! (Preferably with a hot cup of tea)
Keyword Blueberry Cake, Easy Cake Recipe, Lemon Cake, Lemon Love, Lemon-Blueberry Tea cake, Simple Cake Recipe, Tea Cake Recipe