Blueberry Tea Cake

Blueberry Tea Cake is one of those desserts that feels like a warm hug from the oven. The moment it starts baking, the sweet scent of blueberries fills the air, making it impossible not to sneak a peek. It’s a simple, old-fashioned recipe that’s just as perfect for a mid-morning coffee break as it is for dessert after dinner.

What I love most about this cake is how it’s lightly sweet, so you can enjoy a slice any time of day without it feeling too indulgent. The crumb is soft and tender, and every bite bursts with juicy blueberries. A light dusting of powdered sugar on top makes it feel just a little fancy, even though it comes together in no time.

It’s called a tea cake, not because there’s tea in the recipe, but because it’s the perfect companion to a hot cup of it, just like how coffee cake rarely contains actual coffee. In North America, tea cakes are usually tender, lightly sweet cakes, often with fruit.

I went with blueberries for this version partly because they were on sale at the grocery store, but also because they’re so abundant here in the Ottawa Valley during the summer. 

Get our FREE
e-cookbook

I want it!

We respect your privacy. Unsubscribe at anytime.

My daughter loves heading out to the local blueberry farm to pick them fresh, which means we often have an abundance to work into all sorts of recipes. If blueberries aren’t your favorite, you could easily swap in raspberries or strawberries for a delicious twist.

Why You’ll Love This Recipe

• Simple ingredients, big flavor: Everything you need is probably already in your pantry, and the blueberries add a naturally sweet, juicy burst in every bite.
• Perfect anytime treat: Lightly sweet and not overly rich, this cake works for breakfast, brunch, afternoon tea, or dessert.
• Soft, tender crumb: The texture is moist and fluffy, with just the right balance of cake and fruit.
• Easy to customize: Swap blueberries for raspberries, strawberries, or even chopped peaches for a seasonal twist.
• A recipe that never fails: Straightforward steps mean you’ll have a beautiful, homemade cake every time, whether you’re baking for guests or just yourself.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Shortening: Gives the cake a soft, tender texture; you can substitute with unsalted butter for a richer flavor.
• Sugar: Sweetens the cake and helps create a light, fluffy crumb.
• Eggs: Use room-temperature eggs for best results.
• Baking powder: Make sure it’s fresh for maximum rise.
• All-purpose flour: Spoon and level your flour for accurate measuring.
• Milk: Whole milk will give you the most tender crumb.
• Fresh blueberries: Toss them in a little sugar and flour to keep them from sinking while baking.
• Powdered sugar (optional): A light dusting on top adds a pretty finishing touch and a hint of extra sweetness.

How to Make Blueberry Tea Cake

• Step One: Preheat oven to 325°F. Grease a 9-inch square baking pan and set aside.
• Step Two: In a large bowl, cream together shortening, sugar, and eggs with an electric mixer. Stir in flour and baking powder. Add in the milk and mix well.

• Step Three: In a small bowl, roll the blueberries in about one tablespoon each of sugar and flour. Add blueberries to the mixture and fold to combine.

• Step Four: Pour mixture into prepared baking pan.
• Step Five: Bake for 45 minutes or until a toothpick or cake tester comes out clean in the center. Let cool on a wire rack. Sprinkle powdered sugar on top if desired.

What to Serve With It

• A hot cup of tea or coffee: Keep it classic with a cozy beverage to sip alongside your slice.
• Fresh fruit: Serve with extra blueberries, sliced strawberries, or a mix of seasonal fruit for a light touch.
• Whipped cream: A dollop of lightly sweetened whipped cream adds an airy, creamy contrast.
• Vanilla ice cream: For a more indulgent dessert, top a warm slice with a scoop of ice cream and let it melt into the cake.
• Lemon curd: A tangy spoonful on the side brings a bright, citrusy pop that pairs beautifully with blueberries.

Variations and Substitutions

• Swap the fruit: Not a blueberry fan? Try raspberries, blackberries, chopped strawberries, or even diced peaches for a summery twist.
• Use frozen berries: Fresh isn’t the only option; frozen blueberries work well too. Just don’t thaw them first, or they may turn the batter blue.
• Add citrus: Stir in a teaspoon of lemon zest for a fresh, bright flavor that complements the berries.
• Make it spiced: Add a pinch of cinnamon or nutmeg to the batter for a cozy, warm note.
• Make a glaze: Skip the powdered sugar and drizzle with a simple glaze made from lemon juice and icing sugar for a sweet-tart finish.
• Add a crumb topping: Mix flour, sugar, and butter to create a buttery streusel for extra texture and sweetness on top.

Storage Instructions

• Room temperature: Store the cake in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, keep it in the fridge for up to 5 days. Bring to room temperature or warm slightly before serving for the best texture.
• Freezer: Wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before enjoying.

Recipe Tips and Tricks

• Toss berries in flour and sugar: This keeps them from sinking to the bottom and adds a touch of sweetness.
• Don’t overmix the batter: Stir just until the ingredients are combined to keep the crumb tender.
• Test for doneness: Insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
• Cool before slicing: Let the cake cool in the pan to help it set and cut neatly.
• Make it ahead: This cake tastes even better the next day as the flavors meld, making it perfect for preparing in advance.

Cake Recipes

• Earthquake Cake
• Fool’s Cake
• Wacky Cake
• Oatmeal Cake
• Cherry Pudding Cake
• Fruit Cocktail Cake
• Lemon Blueberry Dump Cake

Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.