Blueberry Lemon Tea Cakes Food

BLUEBERRY-LEMON TEA CAKES

Steps:

• Preheat oven to 350 degrees. Butter nine 2 1/2- by-4-inch baking pans, and dust with flour, tapping out excess.
• Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cakes.
• Meanwhile, combine heavy cream, remaining 2 tablespoons lemon juice, and the vanilla in a bowl. Whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in another bowl.
• 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 using a rubber spatula.
• Divide batter evenly among pans. Bake on a rimmed baking sheet until a toothpick inserted into the center of each comes out clean, about 30 minutes.
• Transfer pans to wire racks, and brush tops of cakes with lemon syrup. Let stand for 15 minutes. Turn out cakes from pans, and brush all over with remaining syrup. Let cool completely on wire racks.

BLUEBERRY LEMON TEA CAKES

Steps:

• Get out your madeleine pan and set aside.
• Melt 5 1/2 tablespoons of butter in a saucepan. Set aside to cool.
• In a medium bowl, combine the flour, baking powder, salt and lemon zest. Set aside.
• In another medium bowl, combine the cooled butter, sugar and vanilla. Mix well. Add the eggs. Mix well and then set the bowl aside.
• In the same saucepan you used to melt the butter, melt an additional 1 tablespoon of butter. Set aside.
• Add the dry ingredients to the wet ingredients. Mix well until there are no dry bits of batter visible.
• With a pastry brush or using a spoon and your finger tips, grease the madeleine pan with the remaining 1 tablespoon of butter. Make sure each well is thoroughly greased but that the butter does not pool at the bottom of the well.
• Into each madeleine well, spoon about 1/2 tablespoon of batter. In the center of the batter spoon about 1/2 teaspoon of blueberry jam. Top with another 1/2 tablespoon of batter.
• Place the tin in the oven and bake for 4 minutes.
• Reduce the oven temperature to 350F and bake for another 4 minutes. The cakes are done when they are golden and spring back when you touch one gently with a fingertip.
• Allow the cakes to cool for 5 minutes, then remove from the pan and let them cool a bit more on a wire rack.
• Dust the cakes with confectioners sugar and serve.

INCREDIBLE BLUEBERRY TEA CAKE

Steps:

• Preheat oven to 375°F.
• Cream together first five ingredients (will be soupy looking).
• In separate bowl mix with whisk next 3 ingredients then add to wet batter (this will be rather thick).
• Fold in blueberries carefully.
• Spread into greased 9x13-inch pan.
• Mix topping ingredients in a bowl and crumble with pastry blender or 2 knives until mealy.
• Top batter with topping and bake for 35-40 minutes.