Blueberry Lemon Teacake

When you live in a two room apartment encased in brick there aren't many reasons to have your oven compete with the AC in summer. This blueberry lemon teacake, however, is definitely one of the better reasons to initiate an appliance show-down. The lemon flavor is light, fresh, and bright. The blueberries retain their juiciness; bursting with each push of the fork and staining the dense crumb with purple flecks. It's a perfect cake to serve with a dollop of sweet whipped cream at the end of a summer meal on the patio.

Blueberry Lemon Teacake
2 cups fresh blueberries
dash cinnamon
juice of one lemon
1 T sugar
1/2 cup butter, softened
3/4 cup sugar 
3 eggs
1/2 cup heavy cream
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
zest of one lemon
2 cups AP flour
1 tsp baking powder
1/4 tsp salt

preheat oven to 350º F.

Prepare a 9" springform pan with Bak Kleene or butter and flour. Set aside.

Combine blueberries with lemon juice, one tablespoon of sugar, and a dash of cinnamon. Set aside.

Cream together the butter and sugar. Add eggs one at a time, incorporating after each addition. Add vanilla and lemon extracts as well as cream and lemon zest. Drain the lemony-cinnamon juice from the blueberries and add to the batter. Combine well.

Now add the remaining dry ingredients. Mix until just combined. Do not over-mix.  Spread into pan and top with with blueberries in an even layer. You may gently press berries into batter to even them out if necessary.

Bake for 45 minutes or until tester comes out clean. Serve with powdered sugar or whipped cream. Delicious with lemonade.

playing with my food: fun with picmonkey

If this cake looks familiar it's because it's one of my favorite styles of cake for its rich, dense batter that is both simple to prepare and incredibly versatile. Here are some favorite variations:

Pear Teacake with Marzipan Streusel

 Orange-Fig Teacake with Caramel Glaze

 Blackberry-Peach Teacake

Enjoy!