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blueberry tea cake displayed next to a basket of blueberries.
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Blueberry Tea Cake

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Breads
Keyword: Blueberry Tea Cake
Servings: 8
Calories: 308kcal
Author: Ashley Nicole

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 4x or confectioners' sugar, for dusting

Cinnamon 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

  • Preheat the oven to 350°F (175°C). Grease and lightly flour an 8x8-inch square or 9-inch round cake pan.
  • 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.
  • Prepare the batter: In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
  • Add the egg yolks and beat until smooth.
  • Alternate the flour and milk, starting and ending with the flour. Mix until just combined—don’t overmix.
  • Whip the egg whites in a clean bowl until stiff peaks form. Gently fold into the batter.
  • Coat the blueberries with 1 tablespoon of flour, then set aside.
  • Assemble the cake: Pour half of the batter into the prepared pan. Scatter the blueberries evenly over the batter, then pour the remaining batter on top and smooth the surface.
  • Sprinkle the crumb topping evenly over the batter.
  • Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  • Cool in the pan for 10–15 minutes, then transfer to a wire rack. Dust with powdered sugar if desired before serving.

Video

Notes

  • Fresh vs. Frozen Blueberries: Fresh blueberries work best for texture, but you can use frozen—just don’t thaw them first, and coat them in flour to reduce bleeding.
  • Pan size: An 8x8-inch square pan will give you a taller cake; a 9-inch round pan gives a classic round presentation.
  • Optional twist: Add a touch of lemon zest to the batter for a bright flavor contrast.
  • Serving suggestion: Serve as-is, or with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Cinnamon Crumb Topping: The buttery cinnamon-sugar crumb topping adds an extra layer of sweetness and texture, making this tea cake even more special. It’s optional—but highly recommended!
  • Don’t overmix: Overworking the batter can make the cake tough. Stir just until the ingredients come together.
  • Bake time may vary slightly depending on your oven and whether you use a round or square pan. Keep an eye on the top—it should be golden brown and slightly crisp.