Blueberry Lemon Tea Cakes
Blueberry Lemon Tea Cakes
Cakes & Batters
Demo and Recipe Below!
This July, we're drifting slightly from our mix of traditional and innovative Mexican recipes as we delve into the world of tea cakes. Traditionally from Europe and Scandinavia, tea cakes are the perfect pastry to be enjoyed on a summer afternoon. These small, tender cakes have evolved over time, making their way into various culinary traditions.
Lemons were brought to Mexico by Spanish colonists in the late 15th and early 16th centuries. Originally native to Asia, the lemon tree made its way to Europe via Arab traders before being introduced to the Americas. Today, lemons are a staple in Mexican pastries, adding a refreshing zest to a variety of sweets.
Blueberries, on the other hand, are native to North America. The cultivation of blueberries in Mexico is a relatively recent development, driven by global demand and advancements in agricultural practices. In the past few decades, Mexican farmers have started growing blueberries, particularly in regions with suitable climates, such as Michoacán and Jalisco. This effort has made blueberries an increasingly important crop for export, bringing a burst of natural sweetness to Mexican cuisine.
Our Blueberry Lemon Tea Cake is a modern take on the classic tea cake, infused with the zest of fresh lemons and dotted with blueberries. Traditionally enjoyed with a cup of tea, these small, tender cakes have evolved into timeless and versatile desserts, perfect for any time of day. Once out of the oven, the cake is soaked in a tangy lemon simple syrup, making it a perfect summer celebration for your tastebuds. Once cooled, it's drizzled with a lemon glaze, enhancing the vibrant citrus notes.
Whether you're hosting a family gathering, heading to a weekend picnic, or simply looking for a sweet treat to enjoy on a quiet afternoon, our Blueberry Lemon Tea Cake is sure to be a hit. Cut into small, bite-sized cubes, it’s easy to share and perfect for savoring throughout the sunny days of July.
Yield: 40 x 2” square tea cakes
Ingredients
Cake Batter
250 grams (2 1/2 cups) unbleached all-purpose flour
25 grams (1/4 cup) almond flour
2 grams (1/4 cup) salt
200 milliliters (4 large - unshelled) eggs
250 grams (1 1/4 cups) granulated sugar
5 grams (1 teaspoon) baking powder
2 grams (1/4 teaspoon) table salt
225 grams (1 cup or 2 sticks) unsalted butter
Cubed and at room temperature
40 milliliters (1/4 cup) lemon juice
4 grams (1 tablespoon) lemon zest
200 grams (2 cups) blueberries (strained)
Lemon Syrup Recipe
80 milliliters (1/2 cup) lemon juice
125 grams (2/3 cup) granulated sugar
Lemon Glaze Recipe
125 grams (2/3 cups) powdered sugar
25 milliliters (2 tablespoons) water (140˚F)
2 grams (1 teaspoon) lemon zest, finely chopped
Equipment:
1 electric stand mixer with a paddle attachment to mix the cake batter
2-quart mixing bowl (plastic, glass, or stainless steel)
1 zester for zesting lemons
1 mesh strainer to wash and strain the blueberries
1 lemon squeezer for lemon juice
1 rubber spatula to scrape the sides of the mixer bowl
1 digital scale gram scale to precisely weigh ingredients
1 metal offset cake spatula to evenly spread the batter before baking
1 wire hand whisk to incorporate ingredients
1 disposable pastry bag to drizzle lemon glaze over the cooled cake
1 serrated knife to carefully slice the cake into small squares
1, ¼ sheet baking tray with pan extender
The baking tray and pan extender can be replaced with a 9.5” x 1.5” x 2” casserole dish lined with parchment paper or wax paper.
Mixing Procedure
Preheat the oven to 350ºF/180ºC and prepare a baking tray with a pan extender (9.5” x 13” x 2” baking dish) and line it with parchment paper (see the Equipment Overview note).
Using the large mixing bowl, pour the almond flour, baking powder, and salt over the all-purpose flour and mix thoroughly by hand using the wire whisk. Set aside.
Add the granulated sugar and butter to the bowl of the stand mixer. Using the paddle attachment, cream the ingredients together at 6th speed for 2 minutes.
Scrape the sides of the bowl using the rubber spatula.
Incrementally add half of the flour mixture and all of the eggs and mix for 1 minute at 2nd speed.
Add the remainder of the flour mixture, along with the lemon zest and lemon juice. Continue mixing for I minute on 2nd speed.
Scrape the bowl using the rubber spatula and continue to mix for 2 minutes at 6th speed.
Remove the bowl from the stand mixer and carefully fold in ¾ (1 ½ cups) of the blueberries by hand using the rubber spatula.
Pour the batter onto the parchment paper lined tray with a pan extender (or 9.5” x 13” x 2” baking dish).
Using the cake spatula, evenly spread the batter.
Scatter the rest of the blueberries on top of the cake batter.
Place the tray in the preheated oven (no convection necessary).
Bake for 40 to 45 minutes or until the cake looks golden brown, switching the position of the pans from top to bottom and front to back halfway through baking. (Baking times will vary based on oven and capacity.)\
While the cake bakes, prepare the lemon syrup and lemon glaze.
The syrup and the glaze can be prepared by hand by mixing the listed ingredients until a smooth consistency is reached.
Once the cake is baked, remove it from the oven and place it on a cooling rack.
While the cake is still hot, pour and evenly spread the lemon syrup over the cake using the metal offset spatula.
Once the cake has fully cooled (~45-60 minutes), drizzle it with the lemon glaze using the disposable pastry bag.
Let the glaze set before slicing the cake into small (8 x 5) cubes. Place the 40 tea cakes on your favorite summer platter.
More posts and recipes!
Alex Peña
“Baking is the most rewarding part of my culinary experiences.”
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