How to Make Blueberry Tea Cake

Tea cakes have been classically served with afternoon tea and were once very popular among people of the Victorian-era (See reference 1). Today, they are considered a sweet dessert that can be enjoyed any time. There are numerous types of tea cakes available today, but blueberry is a particular favorite, as it lends its flavor well to the simple cake. This recipe yields a nine-inch blueberry tea cake that will serve approximately eight to 10 people.

Things You'll Need

• Unsalted butter Granulated sugar Large mixing bowl Electric mixer Large egg All-purpose flour Baking powder Salt Fresh blueberries 9-inch square pan Ground cinnamon Medium mixing bowl

Instructions

1. Combine ¼ cup unsalted butter with ¾ cup granulated sugar in a large mixing bowl. Cream the ingredients together with an electric mixer on medium speed for two to three minutes. Add one large egg to the mixture and beat well with the mixer for one to two minutes, or until thoroughly combined.

2. Add two cups all-purpose flour, two tsp. baking powder, and ½ tsp. salt to the bowl. Beat well with the electric mixer for three to five minutes, or until the dry ingredients are thoroughly incorporated and a thick batter has formed.

3. 

   Fold in two cups of fresh blueberries and pour the blueberry tea cake mixture into an ungreased 9-inch square baking pan. Preheat the oven 375 degrees F, and set the pan aside while you prepare the topping.

4. Combine ½ cup granulated sugar, ½ cup all-purpose flour, ½ tsp. ground cinnamon, and ¼ cup unsalted butter in a medium mixing bowl. Sprinkle the mixture on top of the unbaked blueberry tea cake.

5. Place the pan in the oven and bake for 45-50 minutes, or until the cake is golden brown and done. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done. Remove from the oven and serve warm. Store any leftovers in a covered container in the refrigerator.

Tips & Warnings

• Frozen blueberries that have been thoroughly thawed may be used in place of fresh. Blueberry tea cake may be served warm or cold. If refrigerated, it may be reheated by placing in a warm oven (200-250 degrees F) for eight to 10 minutes, or placed in the microwave for 30 to 45 seconds on high.