Lemon Blueberry Tea Cakes
Apr 27, 2017, Updated May 07, 2023
Lemon Blueberry Mini Tea Cakes drizzled with a lemon glaze! Perfect to be enjoyed with a cup of tea (or coffee!).
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Lemon Blueberry Tea Cakes – cute little dessert to enjoy this spring. These lemon blueberry mini bundt cakes are drizzled with a lemon glaze and are perfect for your spring party or Mother’s Day brunch!
I haven’t baked for so long. It’s been more than 10 days and that’s a long break in my opinion. Baking really calms me down and when I am in India, that’s what I miss the most. I have a tiny oven here which I am not very comfortable with. On top it, I don’t have all my ingredients and baking equipment here and that makes it all the more difficult to bake. I wish it was easier, because my stress levels are pretty high here and I don’t even have baking to calm me down!
Oh well, for now I will relieve the stress just by looking at these Lemon Blueberry Tea Cake. Ain’t they pretty?
I remember wanting to bake something simple and then deciding on these tea cakes. There’s nothing fancy about them, just simple pretty cake which you can enjoy with a cup of tea (or coffee!). They are also perfect for brunch and with Mother’s Day just around the corner, they will definitely be perfect for your Mother’s Day brunch too. And honestly, baking these cakes also gave me an opportunity to use my mini bundt pan again. It’s one of my favorite pans and I love the fact that when you bake in these, you have to do nothing fancy to make them look pretty. These mini bundt cakes look so pretty on their own because of their beautiful shape.
Lemon and blueberry is a classic flavor combination and right now is the perfect time to enjoy these flavors. I have quite a few lemon desserts on the blog and you can be sure that there will be more in the future because I absolutely love lemon flavored desserts. They are so refreshing! I shared this eggless lemon blueberry cake last year (which I made for my parent’s anniversary) and I thought it’s time to share the same flavor combination again and so here it is.
For the lemon flavor, I used lemon zest and pure lemon extract. You may very well use the juice but I used the juice in the glaze and only the extract and zest in the cake batter. The cake batter comes together pretty quickly! If you don’t have a bundt cake, you can bake these in your muffin tray as cupcakes or you can even bake it in a round or loaf pan. Just that the individual bundt cake look the prettiest if you plan to serve them at your tea party.
Blueberries and lemon will be in abundance during the coming months. So when you get a big box of these from your farmer’s market, you know what to do – bake these lemon blueberry tea cakes!
Method
*In a bowl sift together flour, salt and baking powder. Set aside.
Cream butter and sugar together using the paddle attachment of your stand mixer or using your hand mixer. Beat at 3-4 minutes till it’s nice and combined.
Add in the vanilla extract, lemon extract and lemon zest. Mix to combine. Add eggs, one at a time and mix well after each addition.
Add half of the flour mix and combine.
Add the milk and mix to combine and then add the remaining of the flour mix and combine. Remember to not over-mix the batter.
Fold in the blueberries.
Spray the mini bunt pan generously with a non-stick spray. Transfer prepared batter to the pan. Bake at 350 F degrees for 20 minutes or until toothpick inserted in the center comes out clean.
Flip the pan upside down to remove the cakes. Transfer the cakes onto a wire rack to cool completely. In a bowl combine together powdered sugar, lemon juice, lemon extract (if using) and milk till you get a pouring consistency. Pour the glaze over the cooled lemon blueberry tea cakes and enjoy!
* Using lemon extract in the glaze is optional. Skip if you don’t want the glaze to be too lemon-y.
Lemon Blueberry Tea Cakes
Ingredients
Cake
- 1.25 cups + 2 tablespoons all purpose flour
- 1/4 teaspoon salt
- 1.25 teaspoon baking powder
- 1/2 cup unsalted butter at room temperature
- 3/4 cup granulated white sugar
- 2 large eggs at room temperature
- 1.25 teaspoon lemon zest
- 1 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 1/4 cup + 2 tablespoons milk
- 3/4 cup blueberries
Lemon Glaze
- 1 cup powdered sugar
- 3 teaspoons lemon juice
- 1/8 teaspoon lemon extract optional
- 1 tablespoon milk
Instructions
- In a bowl sift together flour, salt and baking powder. Set aside.
- Cream butter and sugar together using the paddle attachment of your stand mixer or using your hand mixer. Beat at 3-4 minutes till it's nice and combined.
- Add in the vanilla extract, lemon extract and lemon zest.
- Mix to combine. Add eggs, one at a time and mix well after each addition.
- Add half of the flour mix and combine.
- Add the milk and mix to combine and then add the remaining of the flour mix and combine. Remember to not over-mix the batter.
- Fold in the blueberries.
- Spray the mini bunt pan generously with a non-stick spray. Transfer prepared batter to the pan.
- Bake at 350 F degrees for 20-22 minutes or until toothpick inserted in the center comes out clean. Mine were done in 20 minutes.
- Flip the pan upside down to remove the cakes. Transfer the cakes onto a wire rack to cool completely.
- In a bowl combine together powdered sugar, lemon juice, lemon extract (if using) and milk till you get a pouring consistency. Pour the glaze over the cooled lemon blueberry tea cakes and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lemon Blueberry Tea Cakes
 
Can we use dry blueberries?
yes but I prefer fresh!
It’s so difficult to not bake when you are really addicted to baking…btw the pic is gorgeous..Love the lighting and composition 🙂
Thanks Kathy!
Thank you Harriet!
aww thanks Marcie! 🙂
Beautiful photography as always! Looks delish!
Thank you Mary!
What great photos, the cakes look amazing. I want to eat one now!
Thanks Holly!
Thanks Angie
Thanks Cheyanne, nothing like baking to calm me down.
Thank you Anu