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Blueberry Buttermilk Tea Cake a must make!

By 6 Comments3 min read

I love all recipes by Lisa Yockelson and have enjoyed her cookbooks for many, many years! I have many of her cookbooks, some autographed by Lisa and some not, most pages are worn and stained.  So I was thrilled when Lisa’s recipes started to appear in the Boston Globe’s Food Section!  What a treat her recipes are!  Her recipes are warm, homey and are the comfort foods of baking.  I would not expect anything less from any of Lisa’s recipes since her love of baking started when she was a child in her mother’s kitchen just as mine did!

Many, many years ago I had the pleasure of being in her home and in her kitchen.  It is a memory that I will never forget.  Her kitchen had such warmth that I could envision her making every recipe! Recently, I came across her recipe for a Blueberry Buttermilk Tea Cake and thought it would be a perfect cake to have on hand when summer company comes to visit!

It was OMG good! It was a moist, flavorful cake with blueberries.  I could have easily eaten the whole loaf by myself.  After the last slice was eaten, I wish I had made two! This is an easy recipe that I can make over and over again!  Next time I will double the recipe because I have not figured out to do with the remaining quart of buttermilk that is always left over!  Why does buttermilk not come pint sized?

So next time you come across a recipe by Lisa, try it, you will be glad you did!

The Recipe:

Butter (for the pan)
Flour (for the pan)
2 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup fresh blueberries, picked over
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
3/4 cup buttermilk
Confectioners’ sugar (for sprinkling)

1. Set the oven at 350 degrees. Butter a 9-by-5-by-3-inch loaf pan. Dust the pan with flour, tapping out the excess.

2. In a bowl, whisk the flour, baking powder, baking soda, and salt to blend them.

3. In another bowl, toss the blueberries with 1 teaspoon of the flour mixture.

4. In an electric mixer at medium speed, beat the butter for 2 minutes. Add the sugar in two additions, beating for 1 minute after each. Blend in the eggs, one at a time, followed by the vanilla.

5. With the mixer set on low speed, beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture. Scrape down the sides of the bowl with a rubber spatula once or twice.

6. Remove the bowl from the mixer stand. With a large rubber spatula fold in the blueberries and any excess flour in the bowl.

7. Spoon the batter into the loaf pan, mounding it slightly in the center. Bake the cake for 55 to 60 minutes or until a skewer inserted into the middle of the cake is clean when withdrawn.

8. Set the cake on a wire rack to cool for 10 minutes. Turn the cake out of the pan and return the cake to the rack to cool. Dust the top with confectioners’ sugar. Cut into slices with a serrated knife.

Lisa Yockelson


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