Blueberry Tea Cake. If last summer was all about the fresh tomatoes, this A slice of tea cake doesn't hurt either. The more you know… As much as this blueberry almond tea. I found this recipe in an old loose-leaf cookbook owned by my great-aunt.

The cake is dotted with blueberries and topped with a cream cheese frosting. Share: Rate this Recipe Fold in stiffly beaten egg whites, then lightly fold in blueberries. Mom's Blueberry Tea Cake is an easy-to-make cake that's beautifully moist, studded with blueberries, and topped with crunchy yumminess. You can cook Blueberry Tea Cake using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Blueberry Tea Cake

It's 2 tbsp of Butter.
You need 1 cup of White Sugar.
You need 2 of eggs, (separated).
You need 1 1/2 cup of Flour.
It's 1/3 cup of Milk.
Prepare 1 1/2 cup of blueberries.
It's 1 of Icing sugar, for dusting.

I was so excited to take in my first blueberry picking last week. This lemon blueberry tea cake was a big hit here. It is sweet, but has lots of tang from the lemon syrup and lemon zest. Blueberry Tea Cake makes a wonderful mid-afternoon snack with a cup of your favourite tea.

Blueberry Tea Cake instructions

Cream butter.
Add sugar and egg yolk..
Add alternately flour and milk.
Add well beaten egg whites.
Divide mix in half. Place half in bottom of pan and cover with floured berries place remaining batter over berries..
Cook for 25 minutes on 350°. When cool dust with icing sugar.

It's called a tea cake because it's lovely served with tea and not because tea is in the ingredients. It's finally blueberry season in Texas. The cake is a cinch to mix together, no electric mixer required. It's more like a quick bread in that respect, and I respect it for that. Thinking about this cake is giving me some pretty heavy cravings.