Blue Belles

By crazycook

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

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

Preparation

Step 1

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.