Blueberry Lemon Tea Cakes

Name: Blueberry Lemon Tea Cakes
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Ingredients: 3 cups gluten free flour ((I used Cup4Cup)); 2 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. sea salt; 1 cup salted butter (melted (2 sticks)); 2 cups Monk Fruit sweetener ((I used a brand without erythritol)); 6 large eggs; 2 tsp. pure vanilla extract ((No substitutions)); 2 tsp. lemon extract ((do not leave out of recipe)); 2 tbsp. lemon zest; 1/4 cup lemon juice; 1 cup sour cream; 2 pints blueberries ((dry pints) washed and patted dry); 3 cups Monk Fruit sweetener (or as needed); 2 tbsp. lemon juice; 1 tsp. lemon extract; 2 tsp. lemon zest (if desired); 1 cup half-and-half (or as needed for correct consistency); 35 large fresh blueberries (washed and patted dry)

March 6, 2024Teresa Ambra

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Gluten Free Living – 2024

Blueberry Lemon Tea Cakes are so irresistible — especially if you enjoy lemony flavor along with blueberries! These delightful Tea Cakes are made with the healthiest ingredients I could find. I used Monk Fruit Sweetener without erythritol. I included my favorite gluten free flour: Cup4Cup. I tried to use wholesome dairy products including farm-raised eggs, aluminum free baking powder, fresh lemons and blueberries. My goal was healthy and low calorie and I accomplished that!

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When we were giving out our Christmas Cookie bags last December, I had a few families that can’t eat sugar or gluten. So I tried to come up with a recipe where I used the healthiest ingredients possible for them, but still provide a nice little Christmas treat as well. I came up with these Blueberry Lemon Tea Cakes. One of the gals from our neighborhood with Celiac loved the lemony flavor of these Tea Cakes and she’s never been a real huge sweets eater.

As I have stated before many times, working with gluten free flour and sugar sweeteners (other than cane sugar) can be a real challenge. And it was with this recipe. Overall, I was satisfied with the recipe. But because Monk Fruit Sweetener is a totally different consistency than cane sugar I felt the icing came out grainier than I would have liked. It reminded me of my Mom’s Seven-Minute Icing recipe from my childhood.

If you need a recipe without regular sugar, this is a perfect alternative. But prepare yourself for the icing to be grainy in texture. On the other hand, if you don’t need your recipe gluten free or sugar free, feel free to use regular flour and granulated sugar in the tea cakes and powdered sugar in the icing.

If you love blueberries and lemon, you won’t be able to resist these delectable Blueberry Lemon Tea Cakes. 🙂

Blueberry Lemon Tea Cakes are adorable!

These delectable Tea Cakes include fresh blueberries and lemon.

I tried to use healthier ingredients when making this recipe.

A little sprinkle of fresh lemon zest and a blueberry in the tops sets these Tea Cakes off beautifully.

Here’s what I did.

I used these ingredients for the cakes.

Melt butter in pyrex measuring cup and set aside.

In a large mixing bowl, put gluten free flour, baking powder, baking soda and salt.

Stir ingredients to combine; set aside.

In a separate mixing bowl, crack eggs.

Add Monk Fruit Sweetener.

Mix on medium speed of electric mixer for two minutes to fluff the batter.

Add melted butter.

Mix again.

Grate lemon rind on a small grater.

Add grated lemon zest and lemon extract.

Add vanilla extract and lemon juice.

Mix again with electric mixer.

Add sour cream.

Mix one more time.

Add wet ingredients to dry ingredients.

Wash and rinse blueberries in a colander.

Dry blueberries between layers of paper towels.

Add blueberries to other mixture.

Stir ingredients until thoroughly combined.

Prepare miniature Bundt pans by greasing and flouring with gluten free flour.

Spoon dough all the way to the tops of the tins, as it helps in removing the cakes from the tins later.

Bake at 350 degrees for 17-20 minutes, until a toothpick inserted in center comes out clean.

Cool cakes completely before using a knife around the edge of the cake to lift gently out of pan.

Transfer cakes to wire cooling racks.

I used these ingredients for the icing.

Combine Monk Fruit Sweetener and Lemon Extract in a medium mixing bowl.

Add lemon juice and as much half-and-half as needed to make a thick but spoonable icing.

Whisk to combine. The consistency is nothing like powdered sugar. I had to use a LOT of half-and-half to get a spreadable icing.

Spoon icing into a Glad-Lock bag (without the “stand and fill” bottom).

Seal bag; snip off a corner and pipe icing over top of individual Tea Cakes. Sprinkle with grated lemon zest.

Place a fresh blueberry in the tops of each Tea Cake. Allow icing to dry before serving.

These delightful Blueberry Lemon Tea Cakes are heathy, low calorie, sugar free and gluten free.

If you have friends with either Celiac, Diabetes or other dietary restrictions, these are great treats for them. But you can just as easily make these Tea Cakes with regular flour, granulated sugar and powdered sugar if you have no restrictions.

These Tea Cakes are great for holiday parties, family get-togethers and potlucks.

Every bite is scrumptious.

Here’s the recipe.

BLUEBERRY LEMON TEA CAKES

(My own concoction)

Blueberry Lemon Tea Cakes

Teresa Ambra

Blueberry Lemon Tea Cakes are a real treat. These scrumptious cakes include fresh blueberries, lemon zest, lemon juice and lemon extract. The cakes are healthy, sugar free and gluten free and they're perfect for family or friends who have Celiac, Diabetes or other dietary restrictions. Even though these Tea Cakes are made with healthier ingredients, they don't lack flavor. They're mouthwatering and irresistible!

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Prep Time 45

Cook Time 20

Total Time 1 5

Course Cake/Dessert

Cuisine American

Servings

Calories 133 kcal

Equipment

2 20-tin miniature Bundt pans
2 large mixing bowls
1 electric mixer
1 medium mixing bowl
1 whisk
1 wooden spoon
1 grater or lemon zester
1 glad lock bag without the "stand and fill" bottom
2 wire cooling racks
measuring cups
measuring spoons
1 colander

Ingredients

TEA CAKES:

3 cups gluten free flour (I used Cup4Cup)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1 cup salted butter melted (2 sticks)
2 cups Monk Fruit sweetener (I used a brand without erythritol)
6 large eggs
2 tsp. pure vanilla extract (No substitutions)
2 tsp. lemon extract (do not leave out of recipe)
2 tbsp. lemon zest
1/4 cup lemon juice
1 cup sour cream
2 pints blueberries (dry pints) washed and patted dry

ICING:

3 cups Monk Fruit sweetener or as needed
2 tbsp. lemon juice
1 tsp. lemon extract
2 tsp. lemon zest if desired
1 cup half-and-half or as needed for correct consistency
35 large fresh blueberries washed and patted dry

Instructions

TEA CAKES:

Preheat oven to 350 degrees.
Grease and flour (with gluten free flour) very generously, 35 miniature Bundt pans.
Melt butter and set aside.
In a small mixing bowl, combine gluten free flour, baking powder, baking soda and salt.
Set aside.
In a medium mixing bowl, combine monk fruit sugar and eggs.
Mix on medium speed for 2 minutes to allow plenty of air to fluff the batter.
Add melted butter to sugar/egg mixture and mix again.
Add vanilla, lemon extract, lemon zest and lemon juice and mix again.
Finally, add the sour cream and mix one more time.
Add dry ingredients and blueberries and mix well.
Spoon batter into 35 prepared miniature Bundt pans.
Bake at 350 degrees for 17-20 minutes or until a toothpick inserted in center comes out clean.
Remove from oven.
Allow cakes to cool completely before transferring to a wire rack.
Prepare icing.
Glaze individual tea cakes with the icing.
Sprinkle with lemon zest if desired.
Place a fresh blueberry in the center of each cake.

ICING:

Combine monk fruit sugar, lemon juice, lemon extract and as much half and half as needed to make a thick icing.
Spoon icing into a Glad-Lock bag (without the “stand and fill” bottom).
Cut off a corner and pipe icing over top of individual tea cakes.
Sprinkle the tops with lemon zest.
Add a blueberry in the center.
Allow icing to dry before serving.
(This will take 20-30 minutes).

Notes

NOTE: Don’t leave out the lemon extract. If you want the correct taste and consistency, this ingredient is necessary and what makes it great.

NOTE: Watch your oven! You may have to take these out earlier if you have a hot oven.

NOTE: I purchased the 20-tin miniature Bundt pans at JoAnn Fabric and Crafts.

NOTE: If the cake batter sits out while you grease and flour the Bundt pans, it expands and gets really thick.

NOTE: Monk fruit sugar is nothing like regular powdered sugar when using for icing in recipes. The sugar is very grainy. While it does provide sweetness to the recipe the texture is extremely grainy. It’s a great substitute for regular sugar for those who are diabetic, but NOT as good as using regular powdered sugar in a recipe.

NOTE: I rotated the Bundt pans on the oven racks after 10 minutes of baking time. My cakes took about 20 minutes to bake completely.

NOTE: The texture of these cakes is somewhat spongy. Use a table knife to go around the outside of the miniature Bundt pan and ease the cake out of the pan. The blueberries may stick so be careful to gently lift the cake out of the tin.

NOTE: These tea cakes seemed to come out of the pan easier when the batter filled the tin and was spooned to the top of the pan and then baked, rather than filling only ¾ full.

NOTE: My favorite gluten free flour is Cup4Cup.

NOTE: The ratio of ingredients for this icing will not work for powdered sugar icing. It will be way off.

Nutrition

Calories: 133kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 52mgSodium: 156mgPotassium: 57mgFiber: 2gSugar: 4gVitamin A: 290IUVitamin C: 5mgCalcium: 47mgIron: 1mg

Keyword blueberries, cake, dessert, gluten free, healthy, lemon, monk fruit sweetener, sugar free

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