Blueberry Tea Cakes
Delicate blueberry tea cakes feature fluffy batter infused with fresh blueberries, perfect for teatime or casual gatherings, offering a sweet, fruity flavor and tender crumb.
Ingredients
Instructions
- Cream butter and sugar together until well blended.
- Beat egg yolks and add to the mixture.
- Add flour alternately with milk, mixing well.
- Gently fold in stiffly beaten egg whites.
- Pour half of the batter into a greased rectangular pan.
- Sprinkle floured blueberries over the batter.
- Cover with remaining batter.
- Bake at 350°F (175°C) for 35 minutes.
- While still warm, sprinkle with powdered sugar.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks before folding them in. You can substitute half of the blueberries with raspberries or chopped strawberries for a different flavor. If you don't have fresh blueberries, frozen ones work as well; just be sure to toss them in flour to prevent sinking.
Serving Suggestions
Serve the blueberry tea cakes warm or at room temperature, dusted with powdered sugar. They pair beautifully with a cup of tea or coffee, making them a perfect afternoon snack. For a delightful twist, enjoy them alongside a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Reheating
Store any leftover blueberry tea cakes in an airtight container at room temperature for up to 3 days. If you prefer to keep them longer, refrigerate for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds or warm in the oven at 300°F (150°C) for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Tea Cakes contains roughly 443 calories, with 6g protein, 88g carbohydrates, and 8g fat. It is an excellent source of iron (22% of the Daily Value) and calcium (20% of the Daily Value), and a good source of protein and vitamin A.
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 frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries in this recipe. Just make sure to toss them in flour before adding to the batter to help prevent them from sinking. There's no need to thaw them beforehand, as they will bake perfectly while retaining their shape.
How can I make this recipe gluten-free?
To make blueberry tea cakes gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum, or add a teaspoon of it to help with the texture. The baking time may remain the same, but keep an eye on the cakes to ensure they don't overbake.
What is the best way to serve leftover tea cakes?
Leftover blueberry tea cakes are delicious when served at room temperature, but you can elevate the experience by warming them slightly in the oven or microwave. Pair with a drizzle of honey or a side of yogurt for an extra treat. They also make a great addition to brunch spreads.
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).