Blueberry Tea Cake
Delightfully light and bursting with fresh, juicy blueberries, this Blueberry Tea Cake is the perfect companion to your favorite afternoon brew or coffee. Made with simple pantry staples like all-purpose flour, granulated sugar, and unsalted butter, this moist and tender cake comes together with minimal effort, making it a go-to treat for any occasion. Each bite offers a balanced sweetness that's complemented by the tangy burst of fresh blueberries, while a dusting of powdered sugar adds an elegant finishing touch. With just 15 minutes of prep time and a warm bake in under 40 minutes, this charming dessert is not only quick to make but is also a crowd-pleaser that serves 8. Whether you're hosting a gathering or savoring a moment alone, this blueberry-packed tea cake will fill your kitchen with a heavenly aroma and your heart with joy.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 0.75 cups Whole milk
- 1.5 cups Fresh blueberries
- 0.25 cups Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Gently fold in the blueberries using a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Once the cake has cooled, dust the top with powdered sugar if desired. Slice and serve.
Nutrition Facts
Calories |
2133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 1716 mg | 75% | |
| Total Carbohydrate | 278.1 g | 101% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 263.2 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 320 mg | 25% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 618 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
