Blueberry Tea Cake
A moist, flavorful blueberry tea cake featuring tender blueberries and warm cinnamon, perfect for breakfast or teatime. Its light sweetness and tender crumb make it an ideal treat for family gatherings, brunch, or a cozy afternoon snack with friends.
Ingredients
Instructions
- Grease a 1 1/2-quart shallow baking dish.
- Beat the egg with a wooden spoon.
- Add 2/3 cup sugar and beat well.
- Incorporate dry ingredients (flour, baking powder, cinnamon, salt) alternately with milk into the sugar mixture, beating well after each addition.
- Add melted butter and vanilla; beat until blended.
- Fold in blueberries gently.
- Pour batter into the prepared pan and sprinkle with sugar.
- Bake for 25 minutes at 400°F until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter cake, consider substituting half of the butter with unsweetened applesauce. If you don't have fresh blueberries, frozen ones work well; just don't thaw them to prevent a soggy batter. Make sure to beat the egg thoroughly to ensure a light texture. This cake can also be made with whole wheat flour for a healthier twist, similar to other American recipes.
Serving Suggestions
This Blueberry Tea Cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It also makes a great accompaniment to afternoon tea or coffee. For a complete brunch spread, serve it alongside some light salads or a fresh fruit platter, complementing dishes like Low-Fat Pound Cake.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds, or warm in the oven at 350°F for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Tea Cake contains roughly 139 calories, with 3g protein, 28g carbohydrates, and 2g fat. It is a good source of vitamin C (19% of the Daily Value) and calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 1151mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of blueberries?
Yes! This recipe is versatile; you can substitute blueberries with raspberries, chopped strawberries, or even peaches. Just make sure to adjust the quantity slightly, as some fruits may release more moisture than others, potentially affecting the cake's texture.
What can I do if I don't have baking powder?
If you’re out of baking powder, you can make a substitute by combining 1/4 teaspoon of baking soda with 1/2 teaspoon of vinegar or lemon juice for each teaspoon of baking powder needed. This will help the cake rise properly and maintain its light texture.
Is this cake suitable for freezing?
Yes, this Blueberry Tea Cake can be frozen! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It will keep well in the freezer for up to 3 months. To enjoy, simply thaw it in the refrigerator overnight or at room temperature before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).