Hot tea month is any month of the year, as far as I'm concerned. But someone, somewhere decided that January is officially hot tea month. It is a good month for sitting down with a cup of tea. A little cake alongside never hurt. And some good books to peruse while sipping.
I used some of the blueberries I froze last summer for this oh, so tender and not-too-sweet Lemon Blueberry Cake, and glazed it with a lemon and icing sugar mixture. Scrumptious!
Lemon Blueberry Coffeecake
1 1/2 cups flour (the recipe suggested all-purpose, I used 100% whole wheat)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup softened butter or margarine
1/4 cup sugar
1 egg
1 tsp vanilla
1/2 cup plain yogurt
1 Tablespoon lemon zest
1 1/2 cups blueberries
In another bowl, (can use mixer, but I did it by hand), cream butter and sugar until light and fluffy. Beat in egg and vanilla.
Stir in yogurt and lemon zest.
Stir in dry ingredients just until mostly mixed.
Gently stir in blueberries (I used frozen berries and mixed them in frozen - they are less likely to turn the batter blue that way.)
Lightly grease an 8 or 9 inch round cake pan. Scrape the batter into the pan and bake at 350 degrees for 35 to 45 minutes, or until cake springs back when touched in centre.
Cool for 5 minutes, then turn out of pan onto a serving plate. Drizzle with lemon glaze (1 cup icing sugar stirred with lemon juice until of desired consistency).