Blueberry Tea Cake
Blueberry Tea Cake is a tender, old-fashioned blueberry cake baked in an easy 8x8 pan and finished with a brown sugar–cinnamon crumb topping.
It’s perfect for brunch, dessert, or afternoon tea—serve warm or at room temperature.
Blueberry Tea Cake
Ingredients
Cake
- 2 cups sifted flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter
- 3/4 cup sugar
- 1 egg, beaten
- 1/2 cup milk
- 2 cups blueberries
- 1 teaspoon vanilla
Crumb Topping
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/2 teaspoon cinnamon
- 1/4 cup butter
Instructions
- Preheat oven to 375°F. Grease and flour an 8 x 8-inch pan.
- Sift together flour, baking powder, and salt.
- Cream 1/4 cup butter and gradually beat in sugar.
- Add egg, milk, and vanilla; beat until smooth.
- Stir in dry ingredients until just combined.
- Fold in blueberries.
- Spread batter in prepared pan.
- Make crumb topping: mix brown sugar, flour, and cinnamon, then cut in 1/4 cup butter until crumbly. Sprinkle over batter.
- Bake 40–45 minutes, until set and lightly browned.
Bake time: 40–45 minutes
Pan: 8 x 8-inch
Servings: About 9 squares
FAQ
Can I use frozen blueberries?
Yes. Use frozen blueberries straight from the freezer and fold in gently to avoid too much color bleeding.
What does “sifted flour” mean?
Sifted flour is aerated flour. If you don’t sift, lightly spoon flour into the measuring cup and level it for a similar result.
How do I know when tea cake is done?
It’s done when the center is set and a toothpick comes out clean (or with a few moist crumbs).
How should I store blueberry tea cake?
Store airtight at room temperature for a day or two, refrigerate for longer, or freeze slices for later.