Incredible Blueberry Tea Cake Recipes

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BLUEBERRY TEA CAKE



Blueberry Tea Cake image

It's finally blueberry season in Texas. On June 10th, the 17th annual festival will be held in Nacogdoches. This recipe courtesy of the Texas Co-op Power magazine.

Provided by SusieQusie

Categories     Breads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter or 1/4 cup margarine, softened
3/4 cup sugar
1 egg, unbeaten
1/2 cup milk
1 1/2 cups blueberries
1/2 cup brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 cup butter or 1/4 cup margarine

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



Lemon Blueberry Tea Cake image

I found this recipe in an old loose-leaf cookbook owned by my great-aunt. I've enjoyed making it for teas and afternoon get-togethers.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 18 servings.

Number Of Ingredients 12

1 cup fresh or frozen blueberries
1-2/3 cups plus 1 tablespoon all-purpose flour, divided
1/2 cup butter, softened
1 cup sugar
2 large eggs
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
1 tablespoon grated lemon zest
GLAZE:
1/2 cup sugar
1/4 cup lemon juice

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.

Nutrition Facts : Calories 192 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 144mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY TEA CAKE RECIPE - (4.2/5)



Blueberry Tea Cake Recipe - (4.2/5) image

Provided by moddie2bert

Number Of Ingredients 13

Topping:
2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 egg
1/2 teaspoon salt
1/2 cup milk
1/4 cup butter, melted
2 cups fresh or frozen blueberries, rinsed
1/2 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 pound butter, cut into small cubes

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.

BLUEBERRY-LEMON TEA CAKES



Blueberry-Lemon Tea Cakes image

With juicy berries and zesty lemon, these tiny cakes pack big flavors. For a blue-ribbon presentation, print these gift labels and attach to wax paper-wrapped loaves.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h

Yield Makes nine 2 1/2-by-4-inch cakes

Number Of Ingredients 11

1 stick unsalted butter, plus more for pans
2 cups unbleached all-purpose flour, plus more for pans
1 1/2 cups sugar
1 tablespoon finely grated lemon zest, plus 1/2 cup plus 2 tablespoons fresh lemon juice (from 4 lemons)
3/4 cup heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Kosher salt
2 large eggs
6 ounces blueberries (1 1/4 cups)

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.

MELT IN YOUR MOUTH BLUEBERRY CAKE



Melt In Your Mouth Blueberry Cake image

This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic.

Provided by IRENED

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

½ cup butter
½ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
1 ½ cups all-purpose flour
1 teaspoon baking powder
⅓ cup milk
2 egg whites
¼ cup white sugar
1 ½ cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  • Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
  • Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
  • In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
  • Bake for 50 minutes, or until cake tests done.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 29.2 g, Cholesterol 55 mg, Fat 8.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 157.4 mg, Sugar 15.8 g

INCREDIBLE BLUEBERRY TEA CAKE



Incredible Blueberry Tea Cake image

I got this from my cousin years ago for a family reunion. It is my one & only signature dessert and you'll see why!! FABULOUS, not too sweet, not too dry, JUST RIGHT! I have to cut them into squares before taking them anywhere so I can "check" and make sure they are good :)

Provided by Kiwiwife

Categories     Dessert

Time 55m

Yield 12-14 serving(s)

Number Of Ingredients 13

1/2 cup soft butter
1 egg
1/2 cup milk
1/2 teaspoon vanilla
3/4 cup sugar
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
2 cups blueberries
1/2 cup sugar
1/2 cup flour
1/2 cup butter
1/2 teaspoon cinnamon

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.

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