Blue Belles

Blueberry-lemon tea cakes print gift labels at : marthastewart.com/cookies-clip-art and attach to wax paper wrapped loaves. and ribbon.

Blue Belles
Blue Belles

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    stick unsalted butter, plus more for pans

  • 2

    C flour, plus more for pans

  • 1 1/2

    C sugar

  • 1

    T finely grated lemon zest plus 1/2 T fresh lemon juice from 4 lemons

  • 3/4

    cup heavy cream

  • 1

    t pure vanilla extract

  • 1/4

    t baking powder

  • 1/4

    t baking soda

  • salt

  • 2

    large eggs

  • 6

    ounce blueberries

Directions

Preheat oven to 250. Butter nine 2 1/2 by 4 inch baking pans, and dust with flour, tap u[out excess 2. Combine 1/2 c sugar and 1/2 lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar disovles and syrup is thickened, about 4 minutes. Let stand while making cakes. 3. Meanwhile, combine heavy cream, remaining 2 T lemon juice and the vanilla in a bowl, . Whisk together flour, baking powder, baking soda and 1/4 t salt in another bowl. 4. Beat butter , lemon zest and remaining cup sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour . Gently fold in blueberries with a rubber spatula.

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