Yeah, talk about delicious. These are Blue Belles, and they are heavenly for breakfast or any other time of the day. I think I need to have them for a snack with tea sometime too. Because they look cool like that.
So, here's the how to courtesy of Martha Stewart
Blueberry-Lemon Tea Cakes
1 stick unsalted butter, plus more for pans
2 cups all-purpose flour, plus more for pans
1 1/2 cups sugar
1 tablespoon finely grated lemon zest, plus 1/2 cup plus 2 tablespoons fresh lemon juice
3/4 cup heavy cream
1 teaspoon pure vanilla extract
1/4 tsp baking powder
1/4 tsp baking soda
2 large eggs
6 ounces blueberries (1 1/4 cups)
1. Preheat oven to 350 degrees. Butter nine 2 1/2 by 4 inch baking pans and dust with flour.
2. Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cakes.
3. Meanwhile, combine heavy cream, remaining 2 tablespoons lemon juice and vanilla in a bowl. Whisk together flour, baking powder, baking soda and 1/4 tsp salt in another bowl.
4. Beat butter, lemon zest and remaining cup of sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. Gently fold in blueberries with a rubber spatula.
5. Divide batter evenly among pans. Bake on a rimmed baking sheet until a toothpick inserted in the center comes out clean, about 30 minutes.
6. Transfer pans to wire racks and brush tops of cakes with lemon syrup. Let stand for 15 minutes. Turn out cakes from pans and brush all over with remaining syrup. Let cool completely on wire racks.
I hope you enjoy! These even freeze well to have later. I can't wait to bake another batch!