Be certain to add blueberries to your market day list so you can make this incredible Blueberry Lemon Tea Cake from Martha Stewart. Donna Levitsky from Shellbark Hollow Farm, and a power house volunteer on the East Goshen Farmers' Market Committee, made this delicious recipe for our meeting earlier this week - - - it was a winner!
(Blueberry-Lemon Tea Cakes)
1 stick unsalted butter
2 cups all-purpose flour, plus more for pan
1 ½ cups sugar
1 tablespoon finely grated lemon zest,
plus ½ cup plus 2 tablespoons fresh lemon juice
¾ cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon baking powder
¼ teaspoon baking soda
2 large eggs
1 ¼ cups blueberries
Preheat oven to 350 degrees. Butter a 5- by- 9-inch loaf pan and dust with flour, tapping out excess.
Combine ½ cup sugar and ½ 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 cake.
Meanwhile, combine heavy cream, remaining 2 tablespoons lemon juice, and the vanilla in a bowl. Whisk flour, baking powder, baking soda, and ¼ teaspoon salt in another bowl.
Beat butter, lemon zest, and remaining cup sugar with mixer on medium speed until pale and fluffy. Reduce speed to low, add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with the cream mixture, beginning and ending with flour. Gently fold in blueberries using a rubber spatula.
Pour into prepared pan. Bake on a rimmed baking sheet until a toothpick inserted into the center comes out clean, about 55 minutes.
Transfer pan to wire rack, and brush top of cake with lemon syrup. Let stand for 15 minutes. Turn out cake from pan, and brush all over with remaining syrup. Let cool completely on wire racks.
Can be stored in air tight container for up to 2 days or frozen up to 3 weeks.