Lemon and Blueberry Tea Cake
Show: Emeril LiveEpisode: Bread Sweet & Savory
Rate This RecipeRead users' reviews (10)
- Recipe categories: Fruit, Lemon, Blueberry,
- recipe
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Total Reviews: 10
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By nargessv
on March 30, 2012
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Absolutely Amazing! Husband said it's the BEST cake I've ever made... :- I used lime in place of lemon and double creme in place of half and half.
By dimino1
on July 27, 2011
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The second time around with variations helped huge: reduced the blueberries to 1.5 cups, lightly tossed the blueberries in some flour, and used 1/4 cup of milk instead of 1/2 cup of half and half. The original version was very raw int he middle, no matter how much longer I cooked it. Great taste!
By epender004
on June 18, 2011
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This is a fantastic recipe. My tea cake was very moist in the middle and crunchy on top. I substituted heavy cream for the half and half and coated my blueberries in flour before folding them into the batter. Only change I would make next time would be more lemon zest and a little less sugar. I will definitely be making this recipe again!
By hkw1_9432535
danvers, MA
on September 13, 2009
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Wonderful moist loaf!
Instead of adding lemon juice & zest, I added good quality vanilla (1 1/2 tsp. and 1/2 tsp cinnamon. Also, for the topping, I cut the sugars in half, and substituted rolled oats for the flour, and mixed in a food processor.
By taylor430_5239786
Boise, ID
on July 30, 2008
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This is a crowd pleaser everytime I bake it. I can hardly wait until the blueberries come in just for this recipe. As good as it is just as written, a little extra lemon juice is good. As mentioned, dusting the berries with a little bit of the flour mixture keeps them evenly spread thru the bread.
By espletts_10441249
White Bear, MN
on May 26, 2008
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I made this for some friends and it was totally raved over!
By julianne_gonzal...
Fitchburg, MA
on March 26, 2008
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I was looking for a light, yummy, treat that would be great with a cup of cofee or tea. This was exactly it. Blueberries were outrages at the store so I used only about a cup vs. the 2.5 cups the recipie calls for and it was still great, I actually think that it would have been overpowered with blueberries if I had used more. The cake was easy to make and very moist. The fresh ingredients gave it the great "spring" tase I was looking for and the sweet crumb topping blanaced everything out perfectly. Will definitley make again!
By bataclops_3317542
Trumbull, CT
on July 27, 2006
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This made an excellent summer treat for the fresh blueberries I picked. I added extra lemon zest to give it an extra kick. You could try coating the blueberries with some of the flour since many of mine sunk to the bottom.
By 2winos_5089394
Placentia, CA
on July 12, 2006
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Made this recipe because I was looking for something easy to make with some blueberries I needed to finish up...this recipe is extremely easy and makes a very moist cake....Didn't have a 9 x 5 pan, so I did some mini-loaf pans and they came out wonderful...very moist, not too sweet, might put a little extra lemon next time...was lost in the flavor of the blueberries. Good job Emeril! :
By chris_cate_1164491
Des Moines, WA
on June 05, 2006
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The first time I made this I didn't have fresh blueberries and used frozen. Not a good idea, I should have cut back on the berries, it didn't cook in the middle. Just a mess. The next time I tried it I used fresh ones and it was great. People raved, it was so moist.