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Lemon Blueberry Tea Cake

Lemon Blueberry Tea Cake
You can never have too many dessert recipes, so give Lemon Blueberry Tea Cake a try. This recipe serves 16. This recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 141 calories, 2g of protein, and 7g of fat. This recipe from Taste of Home requires salt, blueberries, flour, and eggs. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

1
Toss blueberries with 1 tablespoon flour; set aside. In a large bowl, cream butter and sugar until light and fluffy.
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BlueberriesBlueberries
ButterButter
CreamCream
All Purpose FlourAll Purpose Flour
SugarSugar
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BowlBowl
2
Add eggs, one at a time, beating well after each.
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EggEgg
3
Combine remaining flour with baking powder and salt; add alternately with milk to creamed mixture. Fold in lemon peel and berries.
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Baking PowderBaking Powder
Lemon PeelLemon Peel
BerriesBerries
All Purpose FlourAll Purpose Flour
MilkMilk
SaltSalt
4
Pour into a greased and floured 9-in. x 5-in. loaf pan.
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Loaf PanLoaf Pan
5
Bake at 350° for 60-65 minutes.
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OvenOven
6
Meanwhile, combine glaze ingredients in a small saucepan.
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GlazeGlaze
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Sauce PanSauce Pan
7
Heat to boiling, stirring until sugar dissolves. Cool cake in pan 10 minutes before removing to wire rack.
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SugarSugar
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Wire RackWire Rack
Frying PanFrying Pan
8
Brush glaze on top and sides of cake. Cool. To serve, cut into 1/2-in. slices.
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GlazeGlaze
DifficultyExpert
Ready In1 h, 20 m.
Servings16
Health Score0
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesDessert
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