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Lemon and Blueberry Tea Cake Recipe

Lemon and Blueberry Tea Cake

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on March 23, 2013

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    This is a perfect recipe and you cannot mess it up. It is absolutely delicious!

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  • 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.

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  • 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!

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  • 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!

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  • 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.

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  • 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.

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  • on May 26, 2008

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    I made this for some friends and it was totally raved over!

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  • 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!

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  • 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.

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  • 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! :

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