Lemon Blueberry Tea Cake

Name: Lemon Blueberry Tea Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; Zest of 1 lemon; 1/4 cup fresh lemon juice; 1/2 cup buttermilk; 1 cup fresh blueberries

Highlighted under: Favorite Baking Favorites

Baking this Lemon Blueberry Tea Cake is an experience I absolutely cherish. The lively combination of zesty lemon and sweet blueberries creates a delightful flavor that brightens any day. I love serving this cake during afternoon tea or special gatherings. The moist texture and vibrant colors make it visually stunning. With simple ingredients and straightforward steps, I know you will enjoy it as much as I do. Each bite is a refreshing journey, perfect alongside a cup of your favorite tea.

Created by

Isobel Fairfax

Last updated on 2026-02-16T03:13:36.377Z

When I first made this Lemon Blueberry Tea Cake, I was amazed by how well the tartness of the lemon complements the sweetness of the blueberries. It felt like a celebration of flavors in my mouth, each slice brighter than the last. The method of gently folding the blueberries into the batter ensures they don't burst, allowing their sweet juices to subtly enhance the cake.

One specific tip I found invaluable 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 a beautiful distribution throughout the cake. Believe me, it makes all the difference!

Why You'll Love This Recipe
Bright citrus flavor paired with juicy blueberries
Ultra moist and fluffy texture perfect for tea time
A visually stunning cake that impresses guests

Understanding the Balance of Flavors

In this Lemon Blueberry Tea Cake, the balance of flavors is crucial to its success. The bright acidity of the lemon juice and zest cuts through the sweetness of the sugar, preventing the cake from being overly sugary. This creates a refreshing flavor profile that makes each bite a delight. Consider using fresh lemons for zesting, as this will enhance the cake's fragrance and taste, making it even more vibrant.

Blueberries not only add sweetness, but they also contribute moisture to the cake. It's important to use fresh blueberries if possible, as frozen ones may impart excess moisture and color. If using frozen blueberries, don’t thaw them first; toss them in flour to prevent clumping in the batter, and fold them in gently to keep them whole and beautiful after baking.

Techniques for a Perfect Bake

For the best texture in your Lemon Blueberry Tea Cake, be mindful of your mixing technique. When cream butter and sugar, aim for a light and fluffy consistency; this incorporates air and contributes to a fluffy texture. After adding the dry ingredients, avoid overmixing. Mixing just until combined ensures a tender crumb, preventing the cake from becoming dense or tough.

Proper cooling is also essential. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This step prevents excess moisture from accumulating, helping retain the cake’s structure and preventing sogginess. When fully cooled, the cake can be frosted or served simply with a dusting of powdered sugar to showcase its colorful blueberries.

Serving and Storing Your Cake

This Lemon Blueberry Tea Cake pairs beautifully with tea, making it an excellent choice for gatherings or afternoon parties. To elevate its presentation, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy texture complements the cake’s moistness while enhancing the overall experience.

You can store the cake in an airtight container at room temperature for up to three days. If you want to keep it longer, freeze it wrapped in plastic wrap and foil for up to three months. To thaw, simply leave it out at room temperature for a few hours, ensuring you have a delightful treat ready to enjoy any time.

Ingredients

To make this delicious Lemon Blueberry Tea Cake, you'll need the following ingredients:

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
1/4 cup fresh lemon juice
1/2 cup buttermilk
1 cup fresh blueberries

Make sure all ingredients are at room temperature for the best results.

Instructions

Follow these simple steps to bake your Lemon Blueberry Tea Cake:

Prepare the Oven and Pan

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

Combine Dry Ingredients

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

Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.

Add Eggs and Flavors

Add the eggs one at a time, followed by the vanilla extract, lemon zest, and lemon juice. Mix until well combined.

Incorporate Dry Ingredients

Gradually add the flour mixture to the wet ingredients while alternating with the buttermilk. Mix until just combined.

Fold in the Blueberries

Gently fold in the blueberries until evenly distributed.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Enjoy your delightful cake with a cup of tea!

Pro Tips

For an extra touch, dust the cooled cake with powdered sugar or serve with a lemon glaze.

Ingredient Substitutions

If you're looking for a dairy-free option, substitute buttermilk with a plant-based milk mixed with a tablespoon of lemon juice or vinegar. This mimicry of buttermilk’s acidity helps keep the cake moist and tender. Additionally, using coconut oil or vegan butter in place of unsalted butter can help retain the same texture while catering to dietary needs.

For those watching sugar intake, consider using a granulated sugar substitute like erythritol or a blend designed for baking. Keep in mind that these substitutes may affect the overall flavor slightly, but your Lemon Blueberry Tea Cake will still shine with freshness from the lemon and blueberries.

Scaling the Recipe

If you need to scale up the recipe for larger gatherings, simply double the ingredients and use two 9-inch round cake pans. Adjust the baking time slightly, checking for doneness a few minutes early, as larger quantities may require a bit longer in the oven. Following the same temperature of 350°F (175°C) will ensure even baking.

For smaller servings, you can halve the recipe and bake it in a smaller cake pan (like a 6-inch round). Be mindful that the baking time will be shorter—start checking for doneness around the 25 to 30-minute mark. This approach allows you to enjoy this delightful cake without excess leftovers!

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just make sure to add them directly from the freezer to the batter without thawing.

→ How do I store leftover cake?

Store any leftovers 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 recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures 1:1.

→ Is there a vegan option for this cake?

You can replace the eggs with flax eggs and use vegan butter to make this recipe vegan-friendly.