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Blueberry Lemon Tea Cake
By: Abigail Shaeffer

With summer approaching, I’m on the lookout for recipes to serve at all the upcoming summer gatherings and picnics. I like to draw inspiration from the ingredients I find around me, so after coming across the organic blueberry-lemon flavor of skyr yogurt from the Painterland Sisters, I knew it would be the perfect addition to a summertime cake.  Bursting with juicy blueberries and zesty lemon flavor, this moist and tender cake is sure to please everyone at your next gathering! Yogurt adds a subtle tanginess to the cake and keeps it moist, intensifying the impact of the flavors. Plus, using yogurt instead of sour cream or buttermilk means you'll get all the health benefits of yogurt, including probiotics and calcium. This cake is a showstopper too, and with three layers of rich sponge and creamy frosting topped with extra blueberries, it’s sure to stand out wherever you take it. Whether you're looking for a sweet treat to serve at a brunch, picnic, or family dinner, this cake is sure to be a hit. 

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  • 3 cups flour

  • 2 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1 cup butter, softened

  • 1 1/2 cup sugar

  • 1 tsp salt

  • 6 eggs

  • 2 tsp vanilla

  • 1/2 cup lemon juice

  • 2 containers of Painterland Sisters Blueberry Lemon Skyr (10.6 oz total)

  • 1 cup blueberries, plus extra for the garnish



  • 1/2 cup butter

  • 1 block of cream cheese

  • 1 tsp vanilla

  • 5 cups powdered sugar

  • 2 tbsp milk


  1. Start by preheating your oven to 350°F. Then, prepare three eight-inch cake pans by lining the bottom with parchment paper. Set aside. 

  2. In a medium bowl, combine the flour, baking powder, and baking soda. Mix the ingredients with a whisk and set the bowl aside.

  3. Using either a stand mixer or a hand mixer, beat together the butter, sugar, and salt until the mixture becomes fluffy. Next, add the eggs one at a time, and mix on low speed until they are fully combined. Add in the vanilla extract and lemon juice.

  4. Alternating between the dry ingredients mixture and the Painterland Sisters' yogurt, add them to the bowl of wet ingredients. Mix well until the batter is fully combined.

  5. Rinse the blueberries and fold them into the batter gently.

  6. Divide the batter evenly into the three prepared cake pans and bake them for 40-45 minutes, or until a toothpick or cake tester comes out clean. Once done, let the cake cool in the pan for 10 minutes before removing it to cool completely.

  7. For the frosting: Cream the butter and cream cheese with the vanilla extract until fluffy and well mixed. Beat in the milk and then add powdered sugar until the frosting reaches desired consistency. 

  8. After the cake is completely cooled, assemble it by placing alternating layers of cake and a thick spread of frosting. Top it off with extra blueberries for garnish. Leftovers can be kept in the refrigerator for up to a week. 

For more articles and recipes, follow Abbi Shaeffer @juniper_kitchen 


Abbi Shaeffer has worked in a commercial kitchen for the past eight years, building a love for cooking and creating recipes to share with friends and family. She loves to make meals that are beautiful to look at but simple to make, and that utilize local, farm fresh ingredients.


After graduating with BA in English from Cairn University in 2022, she moved with her husband to the forested mountains of Pennsylvania.


When she’s not in the kitchen, you might find her hiking with her husband, teaching English classes, or taking care of her garden. Follow Abbi at @juniper_kitchen on Instagram for more recipes!

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