There’s something magical about baking in winter. The warm oven, the citrusy aromas, and that first soft slice paired with a hot cup of black coffee or chai — pure bliss.
After experimenting with blueberry muffins and cake cookies, I wanted to give this flavour combo a fresh new twist. And that’s how this Lemon Blueberry Tea Cake was born.

It’s soft, tangy, lightly sweet and just the right amount of comforting. The burst of blueberries with the freshness of lemon makes every bite feel bright and cosy at the same time.

The best part? It’s super easy to make — and if my parents finishing the whole cake in just two days is any proof, you’re going to love it too!

Why You’ll Love This Cake

• Perfect for winter tea-time
• Only basic pantry ingredients
• Light, fresh flavours
• No-fuss batter, no fancy equipment
• Stays soft for 2–3 days

Lemon Blueberry Tea Cake

Soft, tangy, and perfect for your chai/coffee ritual

Ingredients

• 80 g castor sugar
• Zest of 1 lemon
• 150 ml milk
• 70 ml oil
• 200 g flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ cup fresh blueberries
• 1 tbsp lemon juice
• (Optional) a few cubes of cold butter for the top

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Instructions

1. Prep the sugar:
   In a mixing bowl, add the castor sugar. Grate in fresh lemon zest and rub it together with your fingers. This releases the oils and boosts the lemon flavour.
2. Add wet ingredients:
   Pour in the milk and oil. Whisk until the oil dissolves completely and the mixture looks smooth.
3. Sift the dry ingredients:
   Strain in the flour, baking powder and baking soda. Whisk gently, then fold to ensure the batter is lump-free.
4. Add blueberries:
   Mix in the fresh blueberries and lemon juice. Give the batter one final fold.
5. Transfer to tin:
   Pour the batter into a lined baking dish. Tap it to remove air bubbles.
   Add a small cube of cold butter in the centre and a few extra blueberries on top (optional but enhances taste + texture).
6. Bake:
   Bake in a preheated oven at 180°C for 50–55 minutes, or until a toothpick comes out clean.
7. Cool & serve:
   Let the cake cool completely before slicing.
   Enjoy your soft, tangy, and beautifully moist Lemon Blueberry Tea Cake!

Serving Suggestions

• Pair with black coffee, green tea, or warm lemon honey water
• Dust with icing sugar for a café-style look
• Add a drizzle of lemon glaze if you prefer a sweeter finish