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Blueberry & Lemon Tea Cake
Need a tasty dessert or snack to brighten your day? Bake yourself this Blueberry & Lemon Tea Cake, and you won't be able to keep from smiling.
Keyword
Delicious Everyday
Servings
8
Calories
381
kcal
Author
Delicious Everyday
Ingredients
180
g
butter
at room temperature
¾
cup
raw caster sugar
zest of 1 lemon
250
g
blueberries
2
eggs
at room temperature
1 ½
cups
plain flour
1 ½
teaspoons
baking powder
½
cup
buttermilk
Topping
1
tablespoon
melted butter
1
tablespoon
caster sugar
zest of half a lemon
Instructions
Preheat oven to 180°C/350°F and grease a cake tin or line with baking paper.
In a mixer with a paddle attachment, cream the butter, lemon zest, and sugar until pale.
Reduce the mixer to a low speed and add the eggs, one at a time, beating well in between each addition.
Sift the flour and baking powder into the mixture alternately with the buttermilk until just combined.
Remove the bowl from the mixer and fold through the blueberries before pouring the mixture into your prepared cake tin.
Bake for 1 hour or until a cake tester comes out clean.
Cool the cake in the cake tin for 10 minutes before removing and placing on a wire cake rack.
Brush the top of the cake with the melted butter. Mix together the caster sugar and lemon zest for the topping, and sprinkle over the top of the cake.
Nutrition
Calories:
381
kcal
|
Carbohydrates:
44
g
|
Protein:
5
g
|
Fat:
22
g
|
Saturated Fat:
13
g
|
Trans Fat:
1
g
|
Cholesterol:
95
mg
|
Sodium:
206
mg
|
Potassium:
167
mg
|
Fiber:
1
g
|
Sugar:
24
g
|
Vitamin A:
707
IU
|
Vitamin C:
3
mg
|
Calcium:
67
mg
|
Iron:
1
mg