Blueberry Tea Cakes Recipes

BLUEBERRY-LEMON TEA CAKES

Blueberry-Lemon Tea Cakes image

With juicy berries and zesty lemon, these tiny cakes pack big flavors. For a blue-ribbon presentation, print these gift labels and attach to wax paper-wrapped loaves.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 2h

Yield Makes nine 2 1/2-by-4-inch cakes

Number Of Ingredients 11

Ingredients

1 stick unsalted butter, plus more for pans
2 cups unbleached all-purpose flour, plus more for pans
1 1/2 cups sugar
1 tablespoon finely grated lemon zest, plus 1/2 cup plus 2 tablespoons fresh lemon juice (from 4 lemons)
3/4 cup heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Kosher salt
2 large eggs
6 ounces blueberries (1 1/4 cups)

Steps:

Preheat oven to 350 degrees. Butter nine 2 1/2- by-4-inch baking pans, and dust with flour, tapping out excess.
Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cakes.
Meanwhile, combine heavy cream, remaining 2 tablespoons lemon juice, and the vanilla in a bowl. Whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in another bowl.
Beat butter, lemon zest, and remaining cup sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. Gently fold in blueberries using a rubber spatula.
Divide batter evenly among pans. Bake on a rimmed baking sheet until a toothpick inserted into the center of each comes out clean, about 30 minutes.
Transfer pans to wire racks, and brush tops of cakes with lemon syrup. Let stand for 15 minutes. Turn out cakes from pans, and brush all over with remaining syrup. Let cool completely on wire racks.

BLUEBERRY TEA BREAD

Blueberry Tea Bread image

When you're looking for a "berry" impressive treat, turn to this recipe.-Dorothy Simpson, Blackwood, New Jersey

Provided by Taste of Home

Time 1h15m

Yield 1 loaf.

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1-1/2 cups fresh or frozen blueberries
1 teaspoon grated orange zest
2 large eggs
1 cup whole milk
3 tablespoons vegetable oil
Whipped cream cheese, optional

Steps:

In a bowl, combine flour, sugar, baking powder and salt. Stir in blueberries and orange zest. In another bowl, beat eggs; add milk and oil. Stir into dry ingredients just until moistened. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Serve with cream cheese if desired.

Nutrition Facts : Calories 154 calories, Fat 4g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 128mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY TEA CAKE

Blueberry Tea Cake image

It's finally blueberry season in Texas. On June 10th, the 17th annual festival will be held in Nacogdoches. This recipe courtesy of the Texas Co-op Power magazine.

Provided by SusieQusie

Categories Breads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter or 1/4 cup margarine, softened
3/4 cup sugar
1 egg, unbeaten
1/2 cup milk
1 1/2 cups blueberries
1/2 cup brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 cup butter or 1/4 cup margarine

Steps:

Preheat oven to 375º.
Cake:.
Sift flour, baking powder & salt together; set aside.
Cream butter & gradually beat in sugar. Add egg & milk; beat until smooth.
Add dry ingredients slowly & stir till just moist. Gently fold in blueberries. (batter will be very stiff).
Spread batter in greased and floured 8" square pan.
Sprinkle with crumb topping & bake for 40-45 minutes.
Crumb topping: Mix brown sugar, flour & cinnamon. Cut in butter till it forms coarse crumbs (smaller than a pea).

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