Blueberry Tea Cake

4.42 from 17 votes

Moist and tender Blueberry Tea Cake made with fresh blueberries and a hint of sweetness—perfect with your morning coffee or afternoon tea. Easy, classic, and delicious!

Course Desserts

Cuisine American

Keyword blueberry cake, tea cake

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 304kcal

Author Stacie Vaughan

Ingredients

5 tbsp shortening
1 cup sugar
2 eggs
1 tbsp baking powder
1 ¾ cup all-purpose flour
⅔ cup milk
1 cup blueberries
powdered sugar optional

US Customary - Metric

Instructions

Preheat oven to 325°F. Grease a 9-inch square baking pan and set aside.
In a large bowl, cream together shortening, sugar and eggs. Stir in flour and baking powder. Add in the milk and mix well.
In a small bowl, roll the blueberries in about 1 tablespoon each of sugar and flour. Add blueberries to mixture and stir.
Pour mixture into prepared baking pan.
Bake for 45 minutes or until a toothpick comes out the centre clean. Let cool. Sprinkle powdered sugar on top if desired.

Notes

Toss the blueberries in a little flour and sugar before adding them to the batter to keep them from sinking while baking.
Fresh blueberries work best, but frozen can be used—just don’t thaw them first.
For extra flavor, add a teaspoon of lemon zest to the batter.
If you’d like a sweeter finish, dust the cooled cake with powdered sugar or drizzle with a simple lemon glaze.
This cake keeps well for a couple of days at room temperature, but it’s also freezer-friendly for longer storage.

Nutrition