Blueberry Tea Cake
Blueberry Tea Cake is a tender, old-fashioned blueberry cake baked in an 8x8 pan and topped with a sweet brown sugar–cinnamon crumb topping. It’s simple, moist, and perfect for breakfast, brunch, or afternoon tea.
Blueberry Tea Cake
Cake Ingredients
- 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 × 8-inch pan.
- Sift together flour, baking powder, and salt.
- Cream the butter and gradually beat in the sugar.
- Add the beaten egg, milk, and vanilla; beat until smooth.
- Stir in the dry ingredients until just combined, then gently fold in the blueberries.
- Spread the batter evenly in the prepared pan.
- For the crumb topping: mix brown sugar, flour, and cinnamon. Cut in the butter until the mixture is crumbly. Sprinkle evenly over the batter.
- Bake for 40–45 minutes, until the center is set and the top is lightly browned.
Bake time: 40–45 minutes
Pan: 8 × 8-inch
Servings: About 9 squares
FAQ
Can I use frozen blueberries?
Yes. Use frozen blueberries straight from the freezer and fold them in gently to minimize color bleeding.
What does “sifted flour” mean?
Sifted flour is light and aerated. If you don’t have a sifter, spoon the flour lightly into the measuring cup and level it off.
How do I know when the tea cake is done?
The cake is done when the center is set and a toothpick inserted in the middle comes out clean or with a few moist crumbs.
How should I store blueberry tea cake?
Store covered at room temperature for 1–2 days, refrigerate for up to 4 days, or freeze individual slices for longer storage.