Sunday, April 26, 2015

Blueberry-Lemon Tea Cake

I'll admit I haven't been posting with any regularity at all lately. This is largely due to the fact that I'm trying to lose weight and get into better shape. So, while I'm sure you all appreciate an occasional healthy recipe, I'm fairly certain it's the decadent ones that get the attention.

That said, I'm excited that plenty of gorgeous berries are back in the picture! They are so very healthy on their own and mixed into other good stuff, like yogurt and oatmeal.

As you can see, I like a little oatmeal with my fruit...

Awhile back, I found a recipe via Pinterest for a Blueberry-Buttermilk Breakfast Cake. It's perfect for a little weekend treat and I'm sure you could sub any kind of berry.  I've made it a couple of times...once with a little lemon glaze and once with a crunchy, sugary topping. They are both awesome! Not health food, by any means...but not horribly decadent, either. A beautiful compromise, yes? And I daresay, it's not just for breakfast...let's just call it a Tea Cake....

If you prefer, skip the icing and sprinkle a tablespoon of sugar over the batter before baking.

Blueberry-Lemon Tea Cake

Adapted from Alexandra's Kitchen

Swap the blueberries for raspberries or blackberries...anyway you like it, this cake is easy and addictive!


  • 3/4 cup sugar
  • 1 tablespoon lemon zest
  • 1/2 cup unsalted butter, softened
  • 1 egg, room temperature
  • 1 teaspoon vanilla
  • 2 cups all purpose flour, divided
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups fresh or frozen blueberries
  • 1/2 cup buttermilk
  • 1/2 cup powdered sugar
  • 1-2 tablespoons fresh lemon juice


  1. Preheat oven to 350 degrees F.; spray a 9" square pan with cooking spray.
  2. In a medium bowl, mix the sugar with the lemon zest until well-incorporated. Add the butter and beat until light and fluffy. Beat in the egg and the vanilla.
  3. Whisk together 1 3/4 cups of the flour with the baking powder and the salt. Toss the blueberries with the remaining 1/4 cup flour and set aside.
  4. Stir the flour mixture into the batter 1/3 at a time, alternating with the buttermilk. Fold in the blueberries.
  5. Spread the batter into the pan. Bake for 35 to 45 minutes.
  6. Mix together the powdered sugar and enough lemon juice to make a drizzling consistency. Drizzle over warm cake.

I loved the extra lemon-y flavor from the lemon icing.

Which berry would you use?

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