blueberry tea cake with lemon glaze

Name: BLUEBERRY TEA CAKE WITH LEMON GLAZE
Prep time: 20 min
Cook time: 1 h 5 min
Yield: 12
Ingredients: 2 1/2 cup(s) all purpose flour (plus 1 tsp for blueberries and zest); 2 teaspoon(s) baking powder; 1 cup(s) butter, room temperature; 1 cup(s) granulated sugar; 1 cup(s) light brown sugar; 1/4 teaspoon(s) salt; 4 large eggs; 1 teaspoon(s) vanilla extract; 1 teaspoon(s) lemon extract; 1 cup(s) buttermilk; 2 cup(s) blueberries (frozen,unthawed); 2 tablespoon(s) grated lemon zest; 2 1/2 teaspoon(s) lemon juice (for glaze); 2 cup(s) confectioners' sugar (sifted for glaze)

(3 RATINGS)

126 Pinches 1 Photo

Kimi Gaines

orlando, FL

Updated on Feb 18, 2011

LEMON-YUM, BLUEBERRIES-YUMMIER, THIS CALLS FOR A LADIES TEA WITH SOME GOOD LAUGHING GOING ON...SOUNDS LIKE A GREAT GET TOGETHER DESSERT!!

Rate

prep time 20 Min

cook time 1 Hr 5 Min

method ---

yield 12 serving(s)

Ingredients

2 1/2 cups all purpose flour (plus 1 tsp for blueberries and zest)
2 teaspoons baking powder
1 cup butter, room temperature
1 cup granulated sugar
1 cup light brown sugar
1/4 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup buttermilk
2 cups blueberries (frozen,unthawed)
2 tablespoons grated lemon zest
2 1/2 teaspoons lemon juice (for glaze)
2 cups confectioners' sugar (sifted for glaze)

How To Make blueberry tea cake with lemon glaze

Step 1

PREHEAT OVEN TO 350F. GENEROUSLY SPRAY NON-STICK SPRAY IN A 12-CUP BUNDT PAN.

Step 2

IN A MEDIUM BOWL, WHISK TOGETHER THE FLOUR AND BAKING POWDER. SET ASIDE. IN A LARGE BOWL WITH AN ELECTRIC MIXER, BEAT THE BUTTER, SUGARS AND SALT ON MEDIUM-HIGH SPEED UNTIL LIGHT AND FLUFFY, 2-3 MINUTES. ADD EGGS, ONE AT A TIME, BEATING AFTER EACH ADDITION. BEAT IN VANILLA AND LEMON EXTRACT. ON LOW SPEED, ADD THE DRY INGREDIENTS IN 3 BATCHES, ALTERNATING WITH THE BUTTERMILK, AND BEGINNING AND ENDING WITH THE FLOUR. BEAT JUST UNTIL FLOUR IS ABSORBED.
Step 3

IN A BOWL, TOSS THE BLUEBERRIES AND LEMON ZEST WITH THE TSP OF FLOUR, AND FOLD INTO BATTER WITH SPATULA. SCRAPE THE BATTER INTO PAN AND SMOOTH THE TOP. BAKE FOR 1HR 5 MIN OR UNTIL WOOD PICK COMES OUT CLEAN. COOL IN PAN 20 MINUTES AND INVERT ON RACK AND COOL COMPLETELY.
Step 4

GLAZE: IN A SMALL BOWL, WHISK THE LEMON JUICE AND CONFECTIONER'S SUGAR, ADDING SECOND TBSP GRADUALLY, SO THAT THE GLAZE IS JUST LIQUID ENOUGH TO POUR EASILY BUT STILL OPAQUE. SPOON THE GLAZE OVER COOLED CAKE, THEN ALLOW IT TO FIRM COMPLETELY, BOUT 30 MINUTES, BEFORE SERVING.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes