Lemon Blueberry Teacake
- 250 g plain flour
- 220 g sugar
- 2 t baking powder
- 1 T lemon zest
- 1/4 t salt
- 60 g shortening (1/3c)
- 6 fl oz milk (3/4c)
- 1 egg
- 1 t lemon juice
- 220 g blueberries (rinsed; 1.5c)
1. Heat oven to 175C / 350F / Gas 4. Grease and flour an 8" square pan.
2. In large bowl, combine flour, sugar, baking powder, lemon zest, and salt; mix in shortening. Add milk, and beat vigorously with handheld mixer 1 minute. Add egg and lemon juice and beat an additional 30 seconds. Carefully fold in blueberries. Pour into pan.
3. Bake 65 minutes or until toothpick inserted into center comes out clean. Cool 30 minutes in pan on wire rack before turning out. Dust lightly with powdered sugar if desired.
SJ Note 22 Oct 2009: This was good. The sauce recipe that originally came with it burnt before being thick enough to use. Wish it was more lemony.
SJ Note 31 Aug 2017: Decent, not very sweet. Not lemony enough. Maybe a lemon glaze next time. Blueberries fell entirely to bottom. Troubleshoot next time.