Lemon Blueberry Tea Cake

Name: Lemon Blueberry Tea Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/4 cup milk; 1 lemon (zested and juiced); 1 cup fresh blueberries; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt

Highlighted under: Sugar Bliss

When I first made this Lemon Blueberry Tea Cake, I was astounded by how perfectly the citrus and berry flavors intertwined. It’s not just a cake; it’s an experience that brightens any tea time. The moist texture paired with the fresh burst of blueberries is simply delightful, making this my go-to recipe for gatherings. I always find that it’s an instant hit with friends and family, and the hint of lemon zest elevates it to another level of deliciousness. Trust me, this cake will become a favorite in your home either for a casual afternoon snack or a festive event.

Created by

Quinn Harper

Last updated on 2026-02-16T00:57:36.215Z

As I was developing this Lemon Blueberry Tea Cake, I sought to create something that felt both comforting and invigorating. The combination of zesty lemon and sweet blueberries not only complements each other but also makes the cake moist and delicious. I remember the first time I served this cake, the bright colors were almost too beautiful to cut, and the warm aroma filled my kitchen.

One essential tip I learned along the way is to use fresh blueberries for the best flavor and texture. They burst during baking, creating little pockets of fruity goodness that really enhance the overall experience. Whenever I slice into this cake, I’m reminded of sunny afternoons with friends, and it never fails to bring smiles all around!

Why You'll Love This Recipe
Bright and tangy lemon flavor that awakens your taste buds
Juicy blueberries provide a delightful burst in every bite
Perfectly moist texture that stays fresh for days

Tips for the Perfect Batter

Achieving the ideal batter consistency is crucial for the success of your Lemon Blueberry Tea Cake. Ensure you cream the butter and sugar thoroughly until light and fluffy; this adds air to the cake, giving it a delightful texture. When incorporating the eggs, do so one at a time, allowing each to blend completely before adding the next, which helps maintain a stable emulsion and avoids a dense cake.

Be cautious not to overmix your batter once the dry ingredients are added. Overmixing can lead to gluten development, making the cake tougher. Mix just until you see the flour disappear. The batter should be slightly lumpy due to the blueberries, which is perfect for keeping the cake moist and fluffy.

Enhancing the Flavor Profile

The zest of the lemon plays a pivotal role in the flavor profile of this cake. Make sure to zest only the yellow part of the lemon's skin, as the white pith underneath can introduce bitterness. This bright, citrusy note enhances not only the cake's aroma but also complements the sweetness of the blueberries, creating a harmonious balance.

For a unique twist, consider adding a teaspoon of vanilla extract to the batter. This will introduce a warm undertone that pairs beautifully with the lemon and blueberry flavors. If you’re looking for a lighter texture, you can substitute sour cream or Greek yogurt for the milk, resulting in an even moister cake.

Ingredients

Gather these ingredients to create a zesty and fruity delight:

Ingredients

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/4 cup milk
1 lemon (zested and juiced)
1 cup fresh blueberries
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Make sure everything is fresh for the best results!

Instructions

Let's get started on this delicious cake:

Prepare the Batter

In a 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 lemon juice and zest, then gradually combine the dry ingredients - flour, baking powder, baking soda, and salt.

Incorporate the Blueberries

Gently fold in the fresh blueberries, being careful not to overmix to prevent the batter from turning blue.

Bake the Cake

Pour the batter into a greased 9-inch round cake pan and spread it evenly. Bake in a preheated oven at 350°F (175°C) for about 35 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 it to a wire rack. Once completely cooled, slice and enjoy your Lemon Blueberry Tea Cake!

Enjoy this delightful cake with your favorite tea!

Pro Tips

For an extra layer of flavor, consider adding a lemon glaze on top made from powdered sugar and lemon juice.

Serving Suggestions

This Lemon Blueberry Tea Cake is best served slightly warm or at room temperature, allowing the flavors to fully develop. You can dust the top with powdered sugar for an elegant touch or add a drizzle of lemon glaze made from powdered sugar and lemon juice for additional sweetness and tang.

Pairing this cake with tea is a classic choice, but it also goes well with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent dessert experience. Fresh mint leaves can make a refreshing garnish, elevating the presentation.

Storage and Make-Ahead Tips

If you plan to make the Lemon Blueberry Tea Cake ahead of time, it stores well at room temperature for up to three days when wrapped in plastic wrap. For longer storage, consider freezing the cake. Wrap it tightly in plastic wrap and then in aluminum foil; it can last up to three months in the freezer. Thaw overnight in the refrigerator before serving.

To maintain the cake's moisture when storing, ensure it cools completely before wrapping. You can also slice it before freezing for easy individual servings. Just remember to separate each slice with parchment paper to make thawing more convenient.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, but do not thaw them before adding to the batter.

→ How should I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

→ Can I make this cake gluten-free?

Absolutely! You can substitute all-purpose flour with a 1:1 gluten-free flour blend.

→ What can I serve with this cake?

This cake pairs wonderfully with tea, coffee, or even a scoop of vanilla ice cream on the side!