Saucepans and Spices

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CREAM CHEESE FILLED BLUEBERRY LEMON TEA CAKE

Shilpa Anand

INGREDIENTS

  • ⅓ cup canola oil

  • ¾-1 cup sugar 

  • 2large eggs

  • 1cup Greek yoghurt 

  • 1tsp vanilla

  • Juice of 1lemon

  • 1.5 cups of all purpose flour(188gms)

  • 2tsp baking powder

  • ½ tsp salt 

  • Zest of 2 lemons ( I used one lemon ) 

  • 1cup fresh blueberries( save some for decoration) 

INSTRUCTIONS 

  • Preheat oven to 350F 

  • Lightly grease cake tin or loaf pan

  • In a large bowl whisk together oil and sugar 

  • Add eggs, vanilla,lemon juice  and yoghurt and whisk until smooth 

  • Add flour, baking powder, lemon zest and stir until just combined 

  • Gently fold in blueberries

Pour  ⅔ rd of the batter into the pan 

  • Top off with the cream cheese layer 

  • Pour remaining batter on top 

  • Smooth the top with back of spoon

Bake for 50-55 mins 

  • Cover with foil after about 30 mins 

  • Tooth pick comes out clean ( not the cheese layer)

Cool 

  • Drizzle with glaze and garnish with blueberries, lemon slices and lemon zest and enjoy 

INGREDIENTS FOR CREAM CHEESE LAYER 

  • 4 Oz of cream cheese or ½ pack

  • ¼ cup sugar 

  • 1egg white ( I didn’t add )

Instructions

In a med bowl beat the cream cheese,egg white and sugar with electric mixer until smooth

TO MAKE GLAZE 

  • Gently stir in lemon juice into powdered sugar until desired consistency is reached

  • Drizzle over loaf before serving