Blueberry Tea Cake Or Muffins Recipe | Easy To Cook Recipes

Tea cakes have been classically served with afternoon tea and were once very popular among people of the Victorian-era (See reference 1). Today, they are considered a sweet dessert that can be enjoyed any time. There are numerous types of tea cakes available today, but blueberry is a particular favorite, as it lends its flavor well to the simple cake.

Ingredients

1. 210 ml soured cream
2. ½ tsp bicarbonate of soda
3. 180 g butter, at room temperature
4. 330 g caster sugar
5. 2 tsp finely grated lemon zest
6. 1 tsp natural vanilla extract
7. 3 medium eggs
8. 250 g blueberries, (fresh or frozen)
9. 375 g plain flour
10. 1½ tsp baking powder

For The Cream Cheese Frosting (optional)

1. 250 g cream cheese, at room temperature
2. 100 g butter, at room temperature
3. 1 tsp finely grated lemon zest
4. 1 tsp natural vanilla extract
5. ¼ lemons, juice only
6. 250 g icing sugar, sifted

Method

• Preheat the oven to 180C/160C fan/gas 4. Grease a 23 x 33cm baking tin and line with baking paper. Mix the soured cream with the bicarbonate of soda in a large mixing bowl and set aside for 5 minutes.
• Beat the butter and sugar together in a separate mixing bowl until light and creamy. Add the lemon zest and vanilla, and beat to combine. Beat in the eggs, one at a time, then add to the soured cream mixture and mix until evenly combined.
• Put the blueberries into another bowl and toss with a little of the flour.
• Sift the rest of the flour and baking powder over the cake mixture and carefully fold in with a large metal spoon until just combined. Gently fold through the blueberries.
• Spoon the mixture into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool slightly in the tin for 10 minutes, then turn out and cool on a wire rack.
• To make the frosting: (if required) beat the cream cheese, butter, lemon zest, vanilla and lemon juice together in a bowl until light and fluffy, then mix in the icing sugar until smooth.
• Top the cooled cake with the frosting, or serve it plain if you prefer.

Warnings

Frozen blueberries that have been thoroughly thawed may be used in place of fresh. Blueberry tea cake may be served warm or cold. If refrigerated, it may be reheated by placing in a warm oven (200-250 degrees F) for eight to 10 minutes, or placed in the microwave for 30 to 45 seconds on high.