Blueberry Tea Cake Recipe

BLUEBERRY SWIRL

In a small saucepan, combine the blueberries, sugar, and water. Stir to combine, then heat over medium heat while stirring until juices start to seep out of the blueberries.
1 cup fresh blueberries1, 3 Tablespoons (38g) granulated sugar, 2 Tablespoons (30mL) water
Use a spoon, fork, or spatula to break the blueberries as they cook, taking care that all of them are broken.
Reduce the temperature to medium-low and continue cooking and stirring until the mixture is at a simmer. Allow to simmer for 5 minutes while stirring frequently as the mixture thickens. Remove from the heat and allow mixture to cool for 15 minutes while you work on the cake batter.

TEA CAKE

Preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) a 9" springform pan or my very favorite Fat Daddio's platform pan. Set aside.
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
1 and ¾ cups (210g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light in color and fluffy in texture (about 2-3 minutes).
½ cup (113g) unsalted butter, 1 cup (200g) granulated sugar
Add the eggs one at a time, continuing to beat until combined. Add the vanilla, then beat again until fully incorporated. Turn off the mixer, then scrape down the sides and bottom of the bowl with a large spatula.
2 large eggs, 2 teaspoons vanilla extract
Turn the mixer to low speed, then add the dry ingredients in 3 additions alternating with half of the milk, starting and ending with the dry ingredients.
½ cup (120mL) milk2
Stop the mixer when the last bit of flour has just been incorporated, then use a large spatula to gently fold the batter together until no flour pockets remain.
Pour about half of the batter into the prepared pan, then drop dollops of about two-thirds of the cooled blueberry mixture onto the batter. Add the remaining half of the tea cake batter followed by the remaining third of the blueberry mixture, then use a butter knife to swirl the batter around in the pan.
Bake the cake for 38-40 minutes, or until a toothpick or cake tester inserted in the center comes out mostly clean. Allow to cool completely before serving. Store leftovers covered tightly at room temperature up to 3 days or in the refrigerator up to 5 days. Cake freezes well, up to 3 months. Thaw in the refrigerator or at room temperature.

Ingredients

BLUEBERRY SWIRL

TEA CAKE

Instructions

BLUEBERRY SWIRL

TEA CAKE

Notes

Nutrition Disclosure