There’s nothing better with a cuppa than a good ol’ tea cake. This Blueberry Tea Cake, adapted from Martha Stewart, is a fruitful and flavorsome version on the old classic. Martha’s version was made without dairy, eggs and nuts. If you have allergies, you should try her version. I made mine with eggs and dairy because of what was available in my pantry at the time. Either way, it’s a simple recipe that doesn’t take up too much time in the kitchen. Enjoy x
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Blueberry Tea Cake
Nonstick cooking spray
2 1/2 cups plain flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1 cup plus 1/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons milk
2 cups blueberries, stems removed, washed, and dried
1/2 tablespoon ground cinnamon
Preheat oven to 350 degrees F. Spray a 9×9-inch or 12×18-inch baking pan with nonstick cooking spray; set aside.
In a medium bowl, sift plain flour, baking powder, and salt; mix together and set aside. In a small bowl, roughly beat eggs and set aside.
Cream butter and 1 cup sugar in a bowl with an electric mixer fitted with paddle attachment. Continue mixing until creamed together, scraping down sides of bowl as necessary. Add eggs and vanilla; beat until well combined, scraping down sides of bowl as necessary. Slowly add flour mixture in three additions, alternating with milk and beginning and ending with flour mixture, beating well after each addition. Continue beating until batter is smooth and stiff. Add some of the extra milk if the batter is too stiff. Gently fold blueberries into batter.
Pour batter into prepared pan, spreading evenly. In a small bowl, mix together remaining 1/4 cup sugar and cinnamon; generously sprinkle over cake. Transfer cake to oven and bake until a cake tester inserted into the center comes out clean, about 45 minutes, rotating pan halfway through baking. Cake can be served warm straight from the pan.
What’s your favourite cake with a cuppa?