Blueberries are in season and what perfect time to bake this easy blueberry lemon tea cake. And because lemons are in season too, magic happens when you combine the two flavors in a cake. Why not welcome warmer weather with these spring-inspired flavors?
I know a lot of people find themselves baking cake or cookies during this pandemic lockdown. It’s because we have so much time spent at home and cooking is sort of therapeutic. It’s so weird, when I go to the grocery store the baking aisle is always empty. No flour, no sugar, no nothing. Even my neighbor had to borrow my flour and baking powder because she couldn’t find them at the stores. Good thing I had some before the lockdown.
Making the cake can’t be any easier. I always sift together the dry ingredients first. Next, cream together the butter and sugar. Then the rest of the wet ingredients are mixed in. I used vanilla yogurt for the batter because that’s what I already have. I’m sure milk will be good to use too. Lemon zest and vanilla extract provide that fresh flavor to the cake. The berries are gently folded in so they don’t burst.
Just a few tips, let the butter, eggs, and yogurt come to room temperature before using them. Sifting the dry ingredients together gets rid of lumps and gives the cake a nice texture.
What I love about this blueberry lemon tea cake is it’s not overly sweet. For every bite, you get a burst of light lemony flavor from the zest. The cake also comes together quickly and feeds 8-10 people, perfect to serve on spring brunch. Any leftovers will be great with coffee in the morning. Try it and you will like it!