Blueberry Tea Cake
- Heaping 3/4 cup sour cream
- 1/2 teaspoon baking soda
- 12 tablespoons unsalted butter, at room temperature, plus more for the baking dish
- Heaping 1 1/2 cups superfine sugar (you can easily make your own by blitzing granulated sugar in the blender until finely ground but not powdery)
- 2 teaspoons finely grated lemon zest
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 pint (about 2 cups) fresh blueberries
- Scant 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 8 ounces cream cheese, at room temperature
- 7 tablespoons unsalted butter, at room temperature (you can use that remaining 1 tablespoon for buttering the baking dish)
- 1 teaspoon finely grated lemon zest
- 1 teaspoon vanilla extract
- Juice from 1/4 lemon
- 16 ounces confectioners’ sugar
- This recipe is vegetarian
- Produce
- Blueberries, fresh (1 pint)
- Lemon, zest (3 teaspoons)
- Lemon, Juice from (1/4)
- Cooking & Baking
- All-purpose flour (3 Scant cups)
- Baking powder (1 1/2 teaspoons)
- Baking soda (1/2 teaspoon)
- Confectioners’ sugar (16 ounces)
- Superfine sugar (1 1/2 Heaping cups)
- Vanilla (2 teaspoon)
- Dairy
- Butter, unsalted (19 tablespoons)
- Cream cheese (8 ounces)
- Sour cream (3/4 Heaping cup)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on leitesculinaria.com
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Published June 10, 2011 (1 year ago).
39 people saved this recipe.
