dlyn

This is the last blueberry recipe this year – I promise. Even the late season berries are about gone here. One of the nicest things about blueberries though, is that you can use frozen ones for nearly recipe calling for fresh. You don’t even have to thaw them completely first – just throw them in half frozen and they will be delicious. Tea Cake is similar to pound cake – not terribly sweet, with a tender but full-bodied texture. I used non-fat yogurt, to keep the calorie count down a bit, but low-fat or whole milk yogurt will also work nicely.Preheat the oven to 350º, and lightly grease 3 mini loaf pans or one standard 8 x 5 inch bread pan.
In the bowl of your mixer, cream
4 ounces [1 stick] butter
Add
1 cup light brown sugar
Beat until fluffy, scraping down sides of bowl as needed
One at a time, beat in
3 large room temperature eggs
Then add
1 cup plain yogurt
1 teaspoon vanilla extract
1 tablespoon lemon peel

In a smaller bowl, whisk together
2 & 1/3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
With mixer at medium speed, beat the dry ingredients into the butter mixture for about 2 minutes, until the batter is smooth. Then add
1 cup blueberries
Switch the mixer on low speed until the berries are evenly distributed

Divide the batter among the 3 mini pans or spread evenly in the large one

Bake for about 45 minutes for the mini pans, 55 to 60 for the large pan. The temptation with these, I think is to take them out too early and then you have sogginess in the middle. The tops can get very browned and no crumbs should stick to a toothpick inserted in the middle. Remove from pans immediately and cool on wire rack. I like to serve it with a generous dusting of confectionery sugar, but wait to do that until right before serving. If you put the sugar on too long before serving it will just melt into the surface as the moisture from the cake is drawn into it.

Other posts you may enjoy:
Blueberry Sugar Donut Muffins
Blueberry crisp