id="wpurp-container-recipe-7086" data-id="7086" data-permalink="https://justsavorit.com/recipe/blueberry-lemon-tea-cake/" data-custom-link="" data-custom-link-behaviour="" data-image="https://justsavorit.com/wp-content/uploads/2020/05/blueberry-lemon-tea-cake.jpg" data-servings-original="8" class="wpurp-container" style="padding-top:10px;padding-bottom:10px;padding-left:10px;padding-right:10px;position:static;vertical-align:inherit;font-size:14px;color:#000000;font-family:Open Sans, sans-serif;">
Blueberry Lemon Tea Cake
Servings Prep Time
8 20mins.
Cook Time
50mins. to 1 hour
Servings Prep Time
8 20mins.
Cook Time
50mins. to 1 hour
Ingredients
  • 2cups all-purpose flour
  • 1 1/4cups granulated sugar
  • 1 1/2tsp baking powder
  • 1/4tsp salt
  • 1 zest of 1 lemon
  • 2 large eggs
  • 1/2cup softened unsalted butter+ more for greasing
  • 1cup Yoplait vanilla yogurt
  • 1 1/2tsp vanilla extract
  • 1/2Tbsp raw sugar
  • 2cups 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)