Lemon Blueberry Tea Cake

Name: Lemon Blueberry Tea Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 slices
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup milk; Zest of 1 large lemon; ¼ cup fresh lemon juice; 1 teaspoon vanilla extract; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup fresh blueberries

Highlighted under: Homemade Baking Ideas

I love baking cakes that bring a burst of flavor and brighten up my day, which is why this Lemon Blueberry Tea Cake is one of my favorites. With its joyful combination of tart lemon and sweet blueberries, it’s perfect for afternoon tea or a cheerful dessert. The cake is moist yet light, and it always garners compliments from family and friends. Every time I bake this, I can’t wait to see their smiles as they take their first bite!

Created by

Isolde Bennett

Last updated on 2026-02-16T06:18:36.352Z

Baking this Lemon Blueberry Tea Cake has become a cherished tradition in my kitchen. Each time I mix the batter, the fragrance of lemon zest fills the air, reminding me of sunny days. I remember the first time I tried adding blueberries; the vivid color and juicy bites took the cake to a new level!

One of my favorite tips is to toss the blueberries in a little flour before adding them to the batter. This simple step prevents them from sinking to the bottom and ensures that each slice is beautifully speckled with berries. Trust me, it makes a world of difference!

Why You Will Love This Recipe
Bright and refreshing twist with citrus and berries.
Perfectly moist texture, great for any occasion.
Easy to make, requiring just a few simple ingredients.

Choosing the Right Blueberries

When preparing the Lemon Blueberry Tea Cake, selecting the right blueberries is crucial for achieving that burst of flavor. Fresh blueberries that are firm and plump will hold their shape during baking and provide a juicy sweetness. Avoid those that are mushy or overly soft, as they can break down too much, creating a soggy cake. If fresh blueberries aren't available, you can use frozen, but be sure to let them thaw and drain excess moisture to prevent your batter from becoming too wet.

Another tip for incorporating blueberries is to toss them in a little bit of flour before adding them to the batter. This simple trick helps to coat the berries and prevents them from sinking to the bottom of the cake during baking. It gives a more even distribution and adds a delightful touch with every slice. The goal is to achieve a delightful balance of citrus and berry flavors in every bite.

Baking Technique for Perfect Texture

Achieving the perfect texture in your Lemon Blueberry Tea Cake relies heavily on the mixing technique. When combining your wet and dry ingredients, it’s important to fold gently rather than vigorously stirring. Overmixing can develop the gluten in the flour, leading to a denser cake. Instead, mix until just combined; it’s fine if the batter is slightly lumpy. This technique ensures a light, fluffy cake that’s both moist and airy.

In baking, time and temperature are essential. Keep an eye on your cake as it approaches the 40-minute baking mark. The cake is ready when the edges start to pull away from the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs. If you notice the top getting too brown, you can loosely cover it with foil during the last few minutes of baking to prevent over-browning while ensuring it cooks through completely.

Ingredients

Gather all ingredients before starting to ensure a smooth baking process.

Ingredients for Lemon Blueberry Tea Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup milk
Zest of 1 large lemon
¼ cup fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup fresh blueberries

Make sure to wash and dry the blueberries thoroughly before using.

Instructions

Preheat your oven and prepare your baking pan before starting the batter.

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Wet Ingredients

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk, lemon zest, lemon juice, and vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Fold in Blueberries

Gently fold in the blueberries, taking care not to break them.

Bake

Pour the batter into the prepared cake pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve as is or dust with powdered sugar if desired.

Pair this cake with your favorite tea for a delightful experience.

Pro Tips

To enhance the lemon flavor, consider adding a lemon glaze on top after the cake has cooled. Just mix powdered sugar with fresh lemon juice to your desired consistency and drizzle it over the cake.

Storing and Freezing Tips

For optimal freshness, store your Lemon Blueberry Tea Cake at room temperature, wrapped in plastic wrap or in an airtight container. It will stay moist for up to three days. If you need to keep it longer, consider freezing individual slices. Wrap them tightly in plastic wrap, then in aluminum foil, and store in an airtight container in the freezer. This way, you can enjoy a slice whenever you want; just thaw at room temperature or microwave briefly to warm up.

When you're ready to serve, consider dusting the top with powdered sugar for a beautiful presentation. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent dessert option. Drizzling a bit of lemon glaze over it can also enhance the lemon flavor, providing an extra layer of sweetness that pairs well with the tartness of the blueberries.

Variations and Customization

While the classic lemon and blueberry combination is delightful, feel free to experiment with other fruits. Raspberries, blackberries, or even diced peaches can create a unique twist on this tea cake. Just remember to adjust the sugar content based on the sweetness of the fruit you choose. You could also substitute the all-purpose flour with gluten-free flour if you want to cater to gluten sensitivities, although the texture may vary slightly.

For an additional flavor boost, consider adding a teaspoon of almond extract or a tablespoon of poppy seeds to the batter. These ingredients can complement the lemon’s brightness and add another dimension to your cake. Additionally, a sprinkle of coarse sugar on top before baking adds a delightful crunch and sweet touch to the finished product.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries; just make sure to do not thaw them beforehand to prevent them from bleeding into the batter.

→ How do I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I substitute the flour?

You can use almond flour or gluten-free flour, but the texture might vary slightly from the original recipe.

→ How can I tell when the cake is done baking?

Insert a toothpick in the center; if it comes out clean or with a few small crumbs, the cake is done.