Lemon Blueberry Flaxseed Tea Cake
Ingredients
- 1 ½ cups 190 g all-purpose flour
- ½ cup 55 g finely ground flaxseed (golden or brown)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- ½ cup 113 g unsalted butter, softened
- ¾ cup 150 g granulated sugar
- 2 large eggs
- ½ cup 120 ml buttermilk
- 2 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup fresh blueberries tossed in 1 tsp flour
- Optional Lemon Glaze
- ¾ cup powdered sugar
- 1 –2 tbsp fresh lemon juice
Instructions
- 1️⃣ Prep
- Preheat oven to 350°F (175°C).
- Grease and line a 9×5-inch loaf pan.
- 2️⃣ Mix Dry Ingredients
- Whisk flour, ground flaxseed, baking powder, baking soda, and salt.
- 3️⃣ Cream Butter & Sugar
- Beat butter and sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time.
- 4️⃣ Add Flavor
- Mix in lemon zest, lemon juice, and vanilla.
- 5️⃣ Combine
- Alternate adding dry ingredients and buttermilk.
- Mix just until combined.
- Fold in blueberries gently.
- 6️⃣ Bake
- Pour into prepared pan and smooth top.
- Bake 45–50 minutes, until toothpick comes out clean.
- If browning too quickly, tent loosely with foil during last 10–15 minutes.
- 7️⃣ Cool & Glaze
- Cool 15 minutes before removing from pan.
- Drizzle lemon glaze over fully cooled loaf.
Notes
• Lemon brightens and balances
• Blueberries create jewel-like bursts
• Beautiful golden crumb with speckles

