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–+ servings

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 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Cake/Dessert
Cuisine American
Servings 35
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.
 
© Can’t Stay Out of the Kitchen

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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