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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
8Serves
A little effort

Method

  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.

     

Ingredients

    • 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)

Utensils

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

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