Blueberry Lemon Tea Cake

I love when I'm searching through the vast inter-web and I stumble upon a delicious looking recipe. My first instinct is to immediately run and check my fridge to see if I have all the ingredients I need. Being that all my my roommates and I enjoy cooking, we usually do. This recipe was no different. I had been looking for a weekend breakfast cake to try and this Blueberry Lemon Tea Cake immediately caught my eye.

It is simple, delicious, and just looks absolutely stunning. The blueberries melt into the cake and create this vibrant blueish purple. It's not a dense cake either, it's light and fluffy and just all around perfection. If you're looking for a breakfast option that is the child of a muffin and a slice of cake, you need to try this recipe from Bake List.

The ingredients that you need are: frozen blueberries, baking powder, baking soda, flour, sugar, butter, an egg, salt, sour cream, lemon juice, and milk. 

Grab your handy-dandy mixer and throw in 1/4 cup of room temperature butter (half a stick).

Add in 3/4 cup sugar and cream the butter and sugar together until smooth.

Once the butter and sugar are combined, throw in the egg, sour cream, and lemon juice. Mix until creamy.

In a separate bowl combine flour, baking powder, baking soda, and salt. Whisk these together to combine.

Pour the flour mixture into the wet ingredients and add in the frozen blueberries and milk. Mix together just until combined. Make sure not over mix.

Spray a loaf pan with cooking spray and spread batter evenly throughout. Bake in a 350 degree oven for 30-45 minutes. That is Bake List's recommendation, but mine took much longer. I think it ended up cooking for almost an hour. Start off at 30 minutes and work your way up, checking every 5 or 10 minutes after that. 

While the loaf is baking, make the glaze. Add powdered sugar, lemon juice, and a splash of milk in a separate bowl and whisk together. It should be thin like the one pictured above. I'm just going to throw it out there that this picture is amazing, I love it. That was just a small pat-on-my-back.

Once a knife or toothpick inserted in the middle comes out clean, remove from the oven and cool for 10-15 minutes. Or if you're like me, let it cool for 3 seconds and then give up because you're starving. Drizzle the glaze over the top, slice yourself a large piece, and enjoy! Recipe below!

Blueberry Lemon Tea Cake

Adapted from Bake List

Makes 12 servings

Ingredients:

For the cake:

1/4 cup (half stick) unsalted butter, softened

3/4 cup sugar

1 egg

1/2 cup sour cream

1 tablespoon lemon juice

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of salt

1 cup frozen blueberries

1/4 cup milk

For the glaze:

3/4 cup powdered sugar

1 tablespoon lemon juice

Splash of milk (for consistency) 

Instructions:

For the cake:

Preheat oven to 350 degrees. Cream together butter and sugar until smooth. Add in the egg, sour cream, and lemon juice and mix until combined. In a separate bowl, measure out the flour, baking powder, baking soda, and salt. Whisk together. Add the flour mixture to the wet ingredients along with the blueberries and milk and mix together just until moist. Spray a loaf pan with cooking spray and pour the batter into the pan. Spread evenly over the entire pan. Place in the oven for 30-45 minutes, depending on your oven this may take longer (like mine) so check every 5 minutes after this time until a knife or toothpick inserted into the center of the cake comes out cleanly. 

For the glaze:

While the cake is baking, whisk together powdered sugar, lemon juice, and milk. Once the cake cools, pour the glaze over top. Slice and enjoy!