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Yorkshire Blueberry & Lemon Teacakes

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About the bake

Our delicious Yorkshire tea cakes have an added twist of blueberry and lemon. They go perfectly with a cup of tea and plenty of butter. We have a few tea cake recipes on the website, if your looking for a tea cake recipe which is slightly more traditional have a look at our simple Teacakes by Allinson's.

45Total Time
25Prep Time
20Bake Time
A little effort


  1. Step 1:

    Add the flour to a large bowl and place the salt to one side of a bowl and the yeast on the other. Add the sugar, butter, lemon extract and milk, and using clean hands bring it together to make a soft, easily kneadable dough, adding more milk or flour if needed.

  2. Step 2:

    Place the dough on a lightly floured surface and knead for 10 minutes (this can be done in a mixer with a dough hook on a medium speed for 4-5 minutes), until the dough is smooth and silky.

  3. Step 3:

    Place in a large lightly oiled bowl and cover with cling film and leave to rise to at least double in size, about 1-2 hours.

  4. Step 4:

    Tip the dough out onto a floured surface and knead through the zest, blueberries and mixed peel to evenly disperse them.

  5. Step 5:

    Divide the dough into 8 and shape each into a ball. Use a rolling pin to roll each bun to a 1cm thick bun.

  6. Step 6:

    Place on a lined baking sheets and cover the dough with a tea towel and leave to prove for another hour until doubled in size

  7. Step 7:

    Preheat the oven to 200C (fan 180C, gas mark 6).

  8. Step 8:

    Brush each with a little milk and bake in the oven for 20 minutes until risen and golden.

  9. Step 9:

    Place on a wire rack to cool. To serve, split in two, lightly toast and spread with butter or jam. Substitute the blueberries for dried cranberries or chopped dried cherries as an alternative.



    • 450g Allinson's Strong White Bread Flour
    • 0.5 tsp Salt
    • 1 tsp Allinson's easy bake yeast (heaped)
    • 50g Billington's Unrefined Golden Caster Sugar
    • 40g Butter (unsalted) (softened)
    • 1.5 tsp Lemon extract
    • 250ml Milk (whole) (tepid)
    • 1 Lemon zest
    • 100g Blueberries (dried)
    • 50g Mixed peel (chopped)
    •  Milk (whole) (for glazing)


  • Large mixing bowl
  • Mixer
  • Cling film
  • Rolling pin
  • Tea towel
  • Cooling rack

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