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.

blueberry lemon tea cake

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.

blueberry lemon tea cake

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!

Print Recipe
Blueberry Lemon Tea Cake
Course Breakfast, Dessert
Prep Time 20 mins.
Cook Time 50 mins. to 1 hour
Servings
Ingredients
  • 2 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 zest of 1 lemon
  • 2 large eggs
  • 1/2 cup softened unsalted butter + more for greasing
  • 1 cup Yoplait vanilla yogurt
  • 1 1/2 tsp vanilla extract
  • 1/2 Tbsp raw sugar
  • 2 cups fresh blueberries
Course Breakfast, Dessert
Prep Time 20 mins.
Cook Time 50 mins. to 1 hour
Servings
Ingredients
  • 2 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 zest of 1 lemon
  • 2 large eggs
  • 1/2 cup softened unsalted butter + more for greasing
  • 1 cup Yoplait vanilla yogurt
  • 1 1/2 tsp vanilla extract
  • 1/2 Tbsp raw sugar
  • 2 cups fresh blueberries
Instructions
  1. Preheat oven to 350ºF. Sift together flour, salt and baking powder in a bowl. Set aside. Butter a 9-inch springform pan, making sure all sides and bottom are well coated.
  2. Cream softened butter and granulated sugar together. Beat in eggs one at a time. Add vanilla and lemon zest and beat again until well combined, scraping the sides. Add vanilla yogurt and mix well. Fold in 3/4 of the blueberries. Transfer batter into the springform pan. Level the top with a spatula. Top the batter with remaining 1/4 of the blueberries. Sprinkle the top with raw sugar.
  3. Bake the cake at 350ºF in the middle rack for about 50 minutes to 1 hour. Check with a toothpick at center of cake, it should come out dry or with few crumbs. Let cake cool on a rack for 10 minutes. Then release the side of the springform to let cake cool completely. (Optional: Dust with powdered sugar at serving time)
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