Old-Fashioned Blueberry Tea Cake from an old fashioned recipe card

There’s something special about baking from an old fashioned recipe card. The faded ink, the smudges of flour, the little notes in the margins, all whisper stories from the past. Today, I’m sharing one of my favorite vintage bakes: a light and tender blueberry tea cake made just like Grandma used to, with whipped egg whites for a fluffy texture and fresh summer blueberries folded right in.

Whether you’re planning an afternoon tea, a brunch with friends, or simply want something sweet to go with your morning coffee, this simple blueberry tea cake is a timeless choice. It’s subtly sweet, packed with berries, and has just the right balance of richness and airiness.

What Is a Blueberry Tea Cake?

Despite the name, tea cake doesn’t always mean it contains tea, it refers more to the kind of treat that goes with tea. In American baking, a tea cake is typically a soft, delicate cake that isn’t overly sweet and is often served in the afternoon. This blueberry version is a simple, rustic cake that’s perfect on its own or with a light dusting of powdered sugar.

Unlike a dense loaf or crumb cake, a tea cake like this one is airy and fluffy thanks to the whipped egg whites folded into the batter. The blueberries add little bursts of fruity flavor throughout.

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Why You’ll Love This Blueberry Tea Cake

• Vintage charm: This recipe comes straight from an old fashioned recipe card.
• Light and fluffy texture: Separating the eggs and whipping the whites makes a noticeable difference, it gives the cake lift and a soft, delicate crumb.
• Simple ingredients: No fancy equipment or ingredients, just pantry staples and fresh blueberries.
• Perfect for any time of day: Whether served at tea time, breakfast, or as a light dessert, this cake hits the spot.

Blueberry Tea Cake Recipe

Ingredients

• 2 tablespoons unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs, separated
• 1 ½ cups all-purpose flour
• ⅓ cup milk
• 1 ½ cups fresh blueberries
• 1 tablespoon flour (for coating the blueberries)
• Powdered sugar (confectioners’ sugar), for dusting

Crumb Topping

• ½ cup granulated sugar
• ¼ cup all-purpose flour
• ½ teaspoon ground cinnamon
• Pinch of salt
• ¼ cup unsalted butter (cold, cubed)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and lightly flour an 8×8-inch square or 9-inch round cake pan.

2. Make the crumb topping: In a small bowl, combine the sugar, flour, cinnamon, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture forms coarse crumbs. Set aside.

3. Prepare the batter: In a large mixing bowl, cream the softened butter and sugar until light and fluffy.

4. Add the egg yolks and beat until smooth.

5. Alternate the flour and milk, starting and ending with the flour. Mix until just combined—don’t overmix.

6. Whip the egg whites in a clean bowl until stiff peaks form. Gently fold into the batter.

7. Toss the blueberries with 1 tablespoon of flour to help keep them suspended in the batter.

8. Layer the cake: Pour half the batter into the prepared pan. Scatter the blueberries evenly across, then top with the remaining batter. Smooth the surface.

9. Sprinkle the crumb topping evenly over the batter.

10. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.

11. Cool in the pan for 10–15 minutes, then transfer to a wire rack.

Tips for the Best Blueberry Tea Cake

1. Use Fresh Blueberries

Fresh berries give the best texture, but frozen blueberries can be used in a pinch. Just don’t thaw them first, they’ll release too much juice and turn the batter purple. Always coat berries with a little flour to keep them from sinking.

2. Don’t Skip the Egg White Step

Whipping the egg whites separately is what makes this tea cake light and airy. It’s an extra step, but one that really transforms the final texture.

3. Choose Your Pan Wisely

An 8×8-inch square pan will give you a taller, more rustic cake, while a 9-inch round pan makes for a prettier presentation if you’re serving guests. I like using a simple bread loaf pan, which helps make this recipe even more simple.

4. Add a Flavor Twist

Try adding a teaspoon of lemon zest to the batter for a bright, citrusy note that complements the blueberries beautifully.

Serving Suggestions

This blueberry tea cake is perfect just as it is with a dusting of powdered sugar or the cinnamon crumb topping. But of course you can also dress it up with:

• A light lemon glaze (powdered sugar + lemon juice)
• Fresh mint leaves for a decorative touch
• Serve warm or room temp with a hot cup of tea or coffee.
• Add a dollop of whipped cream, or a scoop of ice cream for dessert.
• A sprinkle of powdered sugar adds a touch of elegance, but with the cinnamon crumb topping, it’s optional.

It’s especially lovely with a hot cup of coffee or tea. Chamomile, or lavender would all be delicious tea choices.

How to Store Blueberry Tea Cake

If you have any leftovers (and that’s a big “if”!), here’s how to keep your tea cake fresh:

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Will keep for 4–5 days in a sealed container.
• Freezer: You can freeze slices wrapped in parchment and placed in a freezer bag for up to 2 months. Thaw at room temperature.

Frequently Asked Questions

Can I use other berries instead of blueberries?

Yes! Raspberries, blackberries, or chopped strawberries would all work well. Just be sure to coat them in flour before folding them into the batter.

Can I double this recipe?

Absolutely. Double the ingredients and bake in a 9×13-inch pan. You may need to increase the bake time by 5–10 minutes, just check with a toothpick.

Can I make it gluten-free?

You can substitute a 1:1 gluten-free flour blend, though the texture might vary slightly. Be sure to use a blend that includes xanthan gum for structure.

What’s the difference between a tea cake and coffee cake?

Tea cakes are generally simpler and lighter, while coffee cakes tend to be denser and often topped with a crumbly streusel. This blueberry tea cake batter is lighter and less sweet than a traditional coffee cake.

A Piece of the Past

Recipes like this remind me of a simpler time, when cakes were made with just a few ingredients and passed down on notecards rather than typed up online. This blueberry tea cake carries with it the comfort and warmth of homemade baking, the kind that fills your kitchen with love.

I found this recipe tucked in an old recipe tin. No author, no date, just a sweet little treasure from a bygone era. Now, it’s yours to enjoy and pass on.

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Here are a few helpful tools and ingredients to use when baking this blueberry tea cake:

• Loaf pans
• Vintage-Style Recipe Card Box

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Final Thoughts

If you’re looking for a charming and easy recipe to bake this weekend, this blueberry tea cake is sure to win hearts. With its soft, airy texture and fresh berry flavor, it’s a timeless treat that bridges generations.

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