The Queen's Diamond Jubilee

In honor of Queen Elizabeth's Diamond Jubilee I was inspired to whip up something British to eat while watching the Boat Parade in London on the Thames this morning.  Such pageantry despite the rain.  And that Queen and her Prince Philip.  86 and 90 years old respectively, and their they stood through the whole rainy but spectacular flotilla.  Nice to catch glimpses of the handsome Princes William and Harry too.

Being of British ancestry and also loving all things English, I felt a sense of pride and thought what fun it would have been to be in London today and be a part of such a celebration.  Instead though, I nibbled on my tea cake and sipped my coffee, enjoying the festivities on the telly in my warm, dry house!

Long live the Queen!!

Blueberry-Lemon Tea Cakes
Adapted from Martha Stewart

2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup low-fat buttermilk
1 tsp vanilla extract
1/4 cup plus 2 tablespoons fresh lemon juice, divided
Zest of 1 lemon
1/2 cup unsalted butter, at room temperature
1 cup sugar, divided
2 large eggs
2 cups blueberries

Glaze
1 1/2 cups powdered sugar
2 Tbsp or more lemon juice

Preheat oven to 350°F and spray 4 (5 3/4″ x 3 3/4″) loaf pans with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Combine buttermilk, vanilla, and 2 tablespoons lemon juice in a small bowl.

Beat lemon zest, butter, and 3/4 cup sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs 1 at a time, beating well after each addition. Add flour mixture in 3 additions, alternating with buttermilk mixture; fold in blueberries.

Divide batter evenly between loaf pans and bake for 40 minutes, or until a toothpick inserted in the center comes out clean. While cakes are baking, combine remaining 1/4 cup lemon juice and 1/4 cup sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes.

Remove cakes from oven and transfer to a wire rack; brush tops of cakes with lemon syrup and let stand for 15 minutes. Remove cakes from pans, and cool completely.   Mix powdered sugar and lemon juice together to form a thick glaze. Spoon glaze over cooled cakes and let firm up before cutting. Store cakes in an airtight container at room temperature up to 2 days.