Lemon Blueberry Tea Cake

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I remember as a kid I would often spend the weekend at my grandparents and my Granma loved to take me to “The Club” for afternoon high tea while my brother hung out with my Grandad and putzed around the garden.

My Granma and I would dress up in our best dresses and she would let me use just a touch of her lipstick. Off to the club we would go for fancy little sanny’s with the crusts cut off and the most fabulous array of desserts a young girl could ever dream of.

Fancy ladies dressed in black would come around and fill our delicate china tea cups with tea but I was only allowed to fill mine half way and the other half with milk. In it I  would plop sugar cubes until the sugar bowl was strategically placed out of reach on the other side of the table. This was not before I was able to slip a few cubes into my pocket (score!). Now a days I have a difficult time even locating refined sugar anywhere in our house but this only seems to be an issue when company comes to visit. …sorry guys!

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This tea cake reminds me of those afternoons. A lovely mix of the tart flavour from the blueberries and lemon, dense yet graceful and slightly sweet, this cake brings sophistication to all occasions worthy even of afternoon high tea with Grandma.

There are 12.3g net carbs and 3 Weight Watchers points per slice.

Lemon Blueberry Tea Cake Recipe

By kimmy Published: September 25, 2017

  • Yield: 10 Servings
  • Prep: 12 mins
  • Cook: 30 mins
  • Ready In: 42 mins

Calories: 138| Fat: 6.5g | Protein: 3.6g | Carbs: 16.7g | Fibre: 4.4g | WW Points: 3

Ingredients

Instructions

  1. Preheat oven to 350 and grease or oil a 9” round cake pan.
  2. In a large mixing bowl combine: all the first 8 cake ingredients. Stir together thoroughly, breaking up any coconut flour clumps.
  3. Mix baking soda and vinegar. It will be very fizzy.
  4. Add in baking soda- vinegar mixture and stir. Gently add and mix in the blueberries.
  5. Spoon cake batter into prepared pan and spread around evenly.
  6. Bake in 350 F oven for 30 minutes or until center is firm.
  7. Remove cake from oven and let cool for 10 minutes while you make the glaze.
  8. Heat a small sauce pan over low heat and melt: coconut oil. Stir the mixture as it melts.
  9. Once melted, remove from heat and add all the rest of the glaze ingredients. Stir the glaze thoroughly until well mixed and set aside to cool.
  10. Spoon or pour glaze all over the top of cake, making sure to cover well. Use the back of a spoon to spread around evenly.
  11. Let cake cool and glaze set awhile. Should only take 5 minutes or so for glaze to solidify a bit.
  12. Slice and serve. Unused portions should be stored in the fridge.
2017-10-13T11:23:06+00:00

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

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