Best Blueberry Lemon Tea Cakes Recipes

FRESH BLUEBERRY-LEMON CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter and lightly flour the sides of a 9-inch springform pan and line the bottom with parchment paper.
• Place blueberries in a bowl and toss with 1 tablespoon flour and 1 teaspoon lemon juice.
• Beat eggs and sugar in a mixing bowl using an electric mixer on high speed until thickened and light in color, at least 5 minutes. Mix in sour cream, vegetable oil, vanilla extract, and salt on low speed until just combined. Add 2 cups flour and baking powder and mix until combined. Add lemon juice and lemon zest and mix well.
• Pour 1/2 the batter into the prepared pan and spread evenly. Spread 1/2 the blueberry mixture over batter. Pour in remaining cake batter and spread remaining blueberries on top, pushing them halfway into the batter.
• Bake in the preheated oven until top is browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Remove outer ring from springform pan and let cool completely. Dust top of cooked cake with confectioners' sugar using a small sifter.

BLUEBERRY LEMON RICOTTA TEA CAKE

Steps:

• Preheat the oven to 335°. Line a 9" springform pan with parchment paper and grease the sides of the pan.
• In a large mixing bowl, toss together the washed and dried blueberries and cornstarch until the berries are well coated. Set aside.
• In a large mixing bowl, cream together the butter, sugar, vanilla and lemon zest until light and fluffy, about 3 minutes. Add the eggs, one at a time, and mix well after each addition.
• Press the cup of cottage cheese through a sieve, scraping off of the bottom of the sieve. Add the cottage cheese to the creamed ingredients and mix again until batter is mostly creamy. (If using ricotta cheese, just add it directly to the butter mixture.)
• In a separate bowl, combine the flour, baking powder, and salt. Remove the creamed mixture bowl from the stand mixer and sift the dry ingredients into the batter, then fold with a spatula just until combined.
• Gently stir in the lemon juice, if using (highly recommended). Add 2 1/2 cups of the blueberries to the batter and fold them in.
• Transfer the batter into the prepared pan and spread the batter evenly to the edges. Add the remaining 1/2 cup of blueberries over the top, pressing them down lightly.
• Bake the cake in the preheated oven for 1 hour and 10 minutes to 1 hour and 30 minutes, or until a toothpick inserted inserted into the center comes out clean. Remove the cake from the oven and cool for 10 minutes in the pan. Remove cake from the springform pan and peel off the parchment paper. Finish cooling on a rack. Dust about 1 tablespoon of powdered sugar over the top of the cake after cooled. Serve it warm or cool.

INCREDIBLE BLUEBERRY TEA CAKE

Steps:

• Preheat oven to 375°F.
• Cream together first five ingredients (will be soupy looking).
• In separate bowl mix with whisk next 3 ingredients then add to wet batter (this will be rather thick).
• Fold in blueberries carefully.
• Spread into greased 9x13-inch pan.
• Mix topping ingredients in a bowl and crumble with pastry blender or 2 knives until mealy.
• Top batter with topping and bake for 35-40 minutes.