Incredible Blueberry Tea Cake
Light, tender, and bursting with juicy blueberries, the Incredible Blueberry Tea Cake is the ultimate treat to pair with your morning coffee or afternoon tea. This delightful dessert is made with fresh, tangy blueberries and a hint of zesty lemon, giving it a bright and refreshing flavor. Softened butter and whole milk create a moist, fluffy crumb, while a touch of vanilla adds a comforting sweetness. Perfect for beginners and seasoned bakers alike, this easy-to-follow recipe comes together in just under an hour. Serve it warm with a dusting of confectioners' sugar for a homemade dessert that feels perfectly rustic yet indulgent. Whether you're entertaining guests or treating yourself, this blueberry tea cake is destined to become a favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 2 large eggs
- 1 teaspoons pure vanilla extract
- 1 teaspoons lemon zest
- 0.5 cups whole milk
- 1.5 cups fresh blueberries
- 0.25 cups confectioners' sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes using an electric mixer.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the fresh blueberries, making sure they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Before serving, dust the top of the cake with confectioners' sugar, if desired. Slice and enjoy!
Nutrition Facts
Calories |
2785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 2289 mg | 100% | |
| Total Carbohydrate | 407.2 g | 148% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 209.7 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 282 mg | 22% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 783 mg | 17% | |
*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.
