Blueberry Tea Cake

A slightly dense butter sponge cake topped with fruity blueberries. This cake is not overly sweet – a wonderful snack cake over tea, with friends and family. 

This cake is called “tea cake” because it pairs well with tea, which is great for a casual afternoon tea at home. There is actually no tea used in the recipe!

I love using blueberries in my bakes, because they are really easy to get, and you can use either fresh or frozen blueberries. Just note that frozen blueberries will bleed more in the cake.

What Ingredients Do I Need For This Cake?

You will need just 7 simple ingredients:

• Eggs: Use medium to large size eggs, about 55 – 60g in weight.
• Caster Sugar
• Top or Cake Flour: I like to use top flour from Prima because it is unbleached.
• Baking Powder
• Salt
• Melted Butter: Try to choose a good quality butter. I like to use Paysan Breton for its cheaper pricing. If you’d like better butter, I’ll recommend you to try Elle & Vire!
• Blueberries: If you have fresh blueberries on hand, you can use those. Otherwise, frozen blueberries will work too! Just don’t thaw them before tossing into the batter. What I usually do, for frozen fruits, is that I will weigh the portion. Place bowl of frozen fruits back into freezer till ready to be mixed in the batter.

How Can I Make This Blueberry Tea Cake?

Unlike most butter cakes or pound cakes, this cake whips up the whole eggs, like how we make genoise sponge. This is also why I prefer to use medium or large sized eggs, so that the eggs can whip up a good volume before mixing with other ingredients.

For the next step, we will sift in the dry ingredients and fold gently but swiftly. When that’s done, scoop a small amount of batter, add into melted butter and mix well. You can then add this butter mixture into the main batter, and fold well.

Lastly, top the cake batter with blueberries and bake for about 40 mins, and your cake will be ready!

>> MORE CAKE RECIPES:

• Pumpkin Swirl Butter Cake
• Strawberry Roll Cake
• Gula Melaka Sponge Cake
• Strawberry Jam Chiffon Cake

Is It Easy To Make This Cake?

You will find that while this recipe has just a few steps, you will need to whip the eggs sufficiently to ribbon stage. You will also need to be careful when you fold in the dry ingredients and melted butter.

There may be some curdling or air bubbles in the batter that looks lumpy after folding in the dry ingredients. Just make sure that there are no traces of white flour left in the bowl before you add some batter to the melted butter.

If you fold in too much, the cake may turn out overly tough or have this dense kueh-like layer at the bottom.

How Does This Blueberry Tea Cake Taste Like?

You will notice that this method is the same as making genoise sponge. However, the cake does taste quite different from the airy genoise sponge.

This blueberry tea cake is spongy, yet dense at the same time, like butter cakes. I find that this cake goes well with unsweetened tea, as the crumbs do not seem to be as moist as butter cakes.

Having said that, this cake is not overly dense and hard or dry. I enjoyed this simple cake with my kids over tea break, as it is not greasy at all. You have to try it for yourself!

Blueberry Tea Cake

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• Author: Cherie
• Prep Time: 30 Mins
• Cook Time: 40 Mins
• Total Time: 1 hour 10 minutes
• Yield: One 6" Cake 1x

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Description

Spongey butter cake lightened with fruity blueberries, which is not overly sweet. This is a wonderful snack cake over tea, with friends and family. 

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Ingredients

Units MUS Scale 1x2x3x

Cake

• 2 eggs
• 70g caster sugar
• 130g top or cake flour
• 1/2 tsp baking powder
• 1/8 tsp salt
• 80g unsalted butter, melted and cooled
• 1/4 tsp vanilla extract, optional
• 60g fresh or frozen blueberries

Topping

• Icing sugar
• Extra fresh blueberries, optional

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Instructions

1. Preheat oven to 170C. Grease and line a 6″ cake pan. Add vanilla extract (optional) into melted butter.
2. Place eggs and sugar into a mixing bowl. Whisk to combine over bain marie (pot of simmering hot water).
3. When egg mixture feels warm to touch (about 40C), remove from heat. Whip with handheld mixer on medium high speed to ribbon stage. The egg mixture should look pale yellow and fluffy, with the mixture leaving a trail on itself when mixer is lifted.
4. Sift in flour, baking powder, salt. Fold gently but swiftly.
5. Scoop a small portion of batter into melted butter and mix well.
6. Pour back into the main batter and fold gently till well incorporated.
7. Pour batter into prepared cake pan. Lift and drop cake pan a few times on countertop to remove air bubbles. Top with blueberries.
8. Bake in preheated oven at 170C for 38-40 mins, until golden brown, and skewer inserted into the middle comes out clean.
9. Cool cake completely. Dust with icing sugar and top with extra fresh blueberries if needed.

Equipment

Multix Baking Paper

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Stainless Steel Mixing Bowl

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Kenwood Hand Mixer

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Notes

Use medium or large eggs, about 55-60g each.

If you don’t like too strong an “eggy” taste in sponge cakes, you can include the vanilla extract. Otherwise, it is perfectly fine to leave it out too.

You can also add in about 1/2 lemon zest for an extra refreshing taste.

Do not thaw blueberries if you are using frozen ones.

• Category: Cake
• Method: Bake

Keywords: Blueberry Tea Cake

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