When we were moving from California to Kansas, I bought an iPad for the trip. It came in really handy when we had no consistent Internet access for weeks at a time. I figured that when we got settled I would see if I still liked it, and if not, I would sell it. Turns out, I really love my iPad. I use it to read books, stay in touch, answer emails, pin to my hearts content, watch TV, and waste time. One of my favorite things on my iPad is reading Martha Stewart Living Magazine. On the iPad, it is just so cool. The graphics are amazing, and so interactive.
This recipe comes from the July 2011 issue. It is one of the first things that I baked in my new home, but somehow I forgot to post it. This lemon blueberry tea cake was a big hit here. It is sweet, but has lots of tang from the lemon syrup and lemon zest. The lemon syrup makes this cake super moist, but it also adds a little crust to the outside when it hardens. Feel free to use frozen blueberries if you cannot get fresh. This tea cake might be just what you need in January when you are longing for the warm days of summer.
1 stick butter
2 cups flour
1 1/2 cups sugar
1 Tablespoon lemon zest
1/2 cup plus 2 Tablespoons fresh lemon juice
3/4 cup heavy cream
1 teaspoon vanilla
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups blueberries
Simmer 1/2 cup sugar and 1/2 cup lemon juice over medium heat. Let it simmer for a few minutes until the sugar dissolves and thickens slightly. Set aside.
In a small bowl, combine heavy cream, 2 Tablespoons lemon juice, and vanilla. In another bowl, whisk together flour, baking powder, baking soda, and salt.
Cream together the butter and 1 cup sugar. Add eggs one at a time.
Beat in the the flour in 3 additions.
Alternate with cream mixture.
Fold in the blueberries.
Add batter to a large loaf pan (or 9 2 1/2 by 4 baking pans) that has been coated with cooking spray.
Bake in a preheated 350 degree oven for 30 minutes, or until a toothpick comes out clean. Brush the top of the cake with lemon syrup. Let stand for 15 minutes, then turn the tea cake out. Brush the remaining syrup all over the cake. Cool completely.