Best Blueberry Tea Cake Recipes

BLUEBERRY TEA CAKE

Steps:

• Preheat oven to 375º.
• Cake:.
• Sift flour, baking powder & salt together; set aside.
• Cream butter & gradually beat in sugar. Add egg & milk; beat until smooth.
• Add dry ingredients slowly & stir till just moist. Gently fold in blueberries. (batter will be very stiff).
• Spread batter in greased and floured 8" square pan.
• Sprinkle with crumb topping & bake for 40-45 minutes.
• Crumb topping: Mix brown sugar, flour & cinnamon. Cut in butter till it forms coarse crumbs (smaller than a pea).

LEMON BLUEBERRY TEA CAKE

Steps:

• Toss blueberries with 1 tablespoon flour; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine remaining flour with baking powder and salt; add alternately with milk to creamed mixture. Fold in lemon zest and berries. , Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 60-65 minutes. , Meanwhile, combine glaze ingredients in a small saucepan. Heat to boiling, stirring until sugar dissolves. Cool cake in pan 10 minutes before removing to wire rack. Brush glaze on top and sides of cake. Cool. To serve, cut into 1/2-in. slices.

LEMON TEA CAKE WITH BLUEBERRY-RED WINE SAUCE

Steps:

• For sauce:
• Stir water, sugar, dry red wine, fresh lemon juice and cornstarch in medium saucepan over medium heat until cornstarch dissolves and mixture boils. Add blueberries. Boil until sauce thickens enough to coat back of spoon, stirring constantly, about 5 minutes. Cool 10 minutes. Stir in spices. Cool.
• For cake:
• Preheat oven to 325°F. Spray 8-inch square glass baking dish with nonstick vegetable oil spray. Line bottom of baking dish with parchment paper. Spray parchment with vegetable oil spray. Dust dish and parchment with flour. Beat butter and sugar in large bowl until fluffy. Beat in eggs, 1 at a time. Beat in grated lemon peel, lemon juice and vanilla extract. Sift cake flour, baking powder, baking soda and salt into medium bowl. Mix dry ingredients into butter mixture alternately with sour cream.
• Pour batter into prepared baking pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake on rack 10 minutes. Cut around sides of cake. Turn out onto rack. Peel off paper. Turn cake over. Cool. (Sauce and cake can be prepared 1 day ahead. Refrigerate sauce; wrap cake in aluminum foil and store at room temperature.)
• Cut cake into triangles; arrange on plates. Spoon sauce over.

LEMON TEA CAKE WITH BLUEBERRY-RED WINE SAUCE

Steps:

• PreparationFor sauce: Stir water, sugar, dry red wine, fresh lemon juice and cornstarch in medium saucepan over medium heat until cornstarch dissolves and mixture boils. Add blueberries. Boil until sauce thickens enough to coat back of spoon, stirring constantly, about 5 minutes. Cool 10 minutes. Stir in spices. Cool. For cake: Preheat oven to 325°F. Spray 8-inch square glass baking dish with nonstick vegetable oil spray. Line bottom of baking dish with parchment paper. Spray parchment with vegetable oil spray. Dust dish and parchment with flour. Beat butter and sugar in large bowl until fluffy. Beat in eggs, 1 at a time. Beat in grated lemon peel, lemon juice and vanilla extract. Sift cake flour, baking powder, baking soda and salt into medium bowl. Mix dry ingredients into butter mixture alternately with sour cream. Pour batter into prepared baking pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake on rack 10 minutes. Cut around sides of cake. Turn out onto rack. Peel off paper. Turn cake over. Cool. (Sauce and cake can be prepared 1 day ahead. Refrigerate sauce; wrap cake in aluminum foil and store at room temperature.) Cut cake into triangles; arrange on plates. Spoon sauce over.

INCREDIBLE BLUEBERRY TEA CAKE

Steps:

• Preheat oven to 375°F.
• Cream together first five ingredients (will be soupy looking).
• In separate bowl mix with whisk next 3 ingredients then add to wet batter (this will be rather thick).
• Fold in blueberries carefully.
• Spread into greased 9x13-inch pan.
• Mix topping ingredients in a bowl and crumble with pastry blender or 2 knives until mealy.
• Top batter with topping and bake for 35-40 minutes.

BLUEBERRY GREEN TEA CAKE

Steps:

• Preheat the oven to 350°F Grease one 9x9 baking pan.
• Put first 4 ingredients into a small pot and heat under low heat until all the sugar melts. Then pour this mixture into a bowl.
• Sift dry ingredients and add them to the sugar mixture. Blend with an eggbeater until mix well.
• Pour the batter into the pan and smooth the surface.
• Bake in the preheated oven for 10-15 minutes. Take the cake out of the oven and let it cool.
• After it cools completely, remove it from the pan and cut it horizontally into 3 even layers. (Different kinds of ovens produce different degrees of heat, so please adjust the baking time accordingly to avoid over baking.).
• Whip the whipping cream and the sugar until fluffy. Keep a portion for decorating the top of the cake and mix the rest with the blueberries. Spread the blueberry whipped cream mixture on the cake layers as fillings in the middle.
• Decorate the top of the cake with the other portion of whipped cream and a handful of blueberries.

BLUEBERRY TEA CAKE

Steps:

• 1. Preheat oven to 400 F. Grease a 1+1/2 qt. shallow baking dish. 2. In medium bowl, with wooden spoon, beat egg; gradually beat in 2/3cu sugar. Beat until well combined. 3. Sift together flour, baking pwdr, cinnamon and salt. Add to sugar mixture alternately with milk. Beat well after each addition. 4. Add butter and vanilla. Beat thoroughly. Fold in blueberries. 5. Pour batter into prepared pan. Sprinkle top with 2 T sugar. Bake 25 min, or until top springs back when lightly touched with fingertip. Serve warm with butter.

BLUEBERRY TEA CAKE RECIPE - (4.2/5)

Steps:

• Preheat oven to 375°F. Mix together first seven ingredients. Fold in blueberries. Spread into a greased 8x8-inch pan. Mix together all ingredients for topping and sprinkle on top. Bake for 35 to 40 minutes.