Lemon Blueberry Tea Cake

Ingredients

  • 1¾ cups (220 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) milk
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest (about 1 lemon)
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • Turbinado sugar (optional, for sprinkling)

Instructions

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, tapping out excess flour.
  2. Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
  3. Cream Butter & Sugar: In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes.
  4. Add Eggs & Flavorings: Beat in the eggs one at a time, then mix in lemon juice, zest, and vanilla extract until smooth.
  5. Alternate Flour & Milk: With mixer on low, add dry ingredients in three additions, alternating with the milk in two additions, beginning and ending with flour. Mix until just combined.
  6. Fold in Berries: Gently fold the blueberries into the batter, taking care not to overmix.
  7. Bake: Pour batter into prepared pan, smoothing the top. Sprinkle with turbinado sugar if desired. Bake 50–60 minutes, until a toothpick comes out clean.
  8. Cool & Serve: Let cake cool in pan 10 minutes, then turn out onto a wire rack to cool completely. Slice and enjoy alongside your favorite Golden Moon tea.

Whether you begin with a bold English Breakfast or a soothing Chamomile Citrus, this cake adds a sweet, bright note to every sip. Enjoy this little taste of sunshine in your teacup and on your plate!

—Mom Mom (Grandma Helen)