Blueberry Green Tea Cake Recipes

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:

• 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).

GREEN TEA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs together in a bowl using an electric mixer on medium speed until volume doubles or triples, about 7 minutes. In the following order, add sugar, honey, flour, baking powder, green tea powder, and water to eggs, beating 15 to 30 seconds before each addition. Pour batter into a 9-inch cake pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

BLUEBERRY-LEMON TEA CAKES

Steps:

• Preheat oven to 350 degrees. Butter nine 2 1/2- by-4-inch baking pans, and dust with flour, tapping out excess.
• Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cakes.
• Meanwhile, combine heavy cream, remaining 2 tablespoons lemon juice, and the vanilla in a bowl. Whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in another bowl.
• Beat butter, lemon zest, and remaining cup sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. Gently fold in blueberries using a rubber spatula.
• Divide batter evenly among pans. Bake on a rimmed baking sheet until a toothpick inserted into the center of each comes out clean, about 30 minutes.
• Transfer pans to wire racks, and brush tops of cakes with lemon syrup. Let stand for 15 minutes. Turn out cakes from pans, and brush all over with remaining syrup. Let cool completely on wire racks.

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.

GREEN TEA CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, beat together the cream cheese and sugar until smooth. Mix in the green tea powder, eggs, and vanilla extract until lightly and creamy; pour into the prepared crust.
• Bake in preheated oven for 25 minutes, or until the center jiggles evenly when the cake is shaken lightly. Refrigerate 1 hour before serving.

EASY RICE COOKER GREEN TEA CAKE RECIPE BY TASTY

Steps:

• Warm up milk until almost boiling.
• In a bowl, put in the white chocolate and sugar, then pour over warm milk and mix until chocolate is melted.
• Add 2 eggs and mix.
• Add flour, green tea powder, and baking powder into the mixture. Pour into the rice cooker pan and cook for 1 hour.
• Take the cake out from the pan and let it cool.
• Glaze with melted white chocolate, then add the strawberries and blueberries.
• Enjoy!