If you want an easy tea cake that is sure to impress, this Blueberry Almond Tea Cake is it! It’s one of my favorite brunch recipes because the whole thing can be mixed up with 2 bowls and a whisk. No need to drag out the electric mixer, cream the butter and so on. This is a “dump and stir” recipe that punches above its weight class!
I like to bake it in a deep dish Quiche Pan. It allows for some beautiful fluted edges and creates a nice unexpected design (this link go to Amazon where I am an affiliate partner) and then you can also use it for making a spectacular Quiche Recipe too!
The thing that’s great about this Tea Cake recipe is its texture, light and fluffy with just the right amount of sweetness coming from the almond extract, and the crunch of the almonds on top gives it a great finish.
I serve it at brunches or sometimes even for a easy spring time dessert. You can also swap out the fruit too. It’s also great with strawberries, raspberries, cherries or apricots, all pair very well with almond.
For a step-by-step demo of this recipe you can watch my video tutorial below. SUBSCRIBE TO MY YOUTUBE CHANNEL (it’s free!) and never miss a recipe! New videos post each Saturday!
Blueberry Tea Cake
This Blueberry Tea Cake recipe is light and fluffy with just the right amount of sweetness coming from the almond extract. The crunch of the almonds on top gives it a great finish.
Ingredients
- 1/2 cup (120ml) of melted unsalted butter
- ¼ cup (60 ml) canola oil
- 1 cup (200 g) sugar
- 2 eggs
- 1 ½ (7.5 ml) tsp pure almond extract
- ¼ cup (60 ml) water
- 1 ½ cups (180 g) flour
- 2 tsp (10 ml) baking powder
- 1 tsp (5 ml) salt
- 6 oz (170 g) fresh blueberries
- ¼ cup (50 g) raw sliced almonds
- 1-2 tbsp (13 g) of powdered sugar for garnish
Instructions
- Preheat oven to 350F/(176C) degrees.
- Spray a 10” (25 cm) deep dish, removable bottom, fluted tart pan with baking spray. Set aside. (you can also use a regular cake pan, or turn this into muffins too)
- In a large bowl combine melted butter, canola oil, and sugar. Mix well until combine. Then with a wire whisk whip in eggs, whisking until combined. Add almond extract and water and stir well.
- In a small bowl combine flour, baking powder and salt whisk until combined. Add flour mixture to wet mixture, stir gently with a wooden spoon or spatula. Add blueberries, stirring in gently.
- Pour batter into prepared pan and top with a sprinkle of raw almonds. Bake for 25-30 mins until golden brown and a toothpick comes out clean.
- Remove cake from the tin. Place on a cake stand and dust with powdered sugar.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 166 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 49mg Sodium: 19mg Carbohydrates: 31g Fiber: 0g Sugar: 30g Protein: 2g
Hi Beth!
Golly Gosh! What a delicious cake!
Unfortunately, I do not have a beautiful pie dish, like yours, so baked in a bundy cake tin, it looked amazing once turned out with all The blueberries contrasting the white cake!
THIS is a keeper!
Easy, simple, elegant, out of this world deliciousness and the texture is light and fluffy!
Thank you for sharing what you know so selflessly!
My family’s taste buds appreciate it!
can i use olive oil for this cake
Hmmm if it was a light olive oil (as opposed to extra virgin) you should be OK. Olive oil is just a heavier, denser oil and may not give you the light texture that this cake is known for, you actually might be better with all melted butter instead 🙂
thank u
Dear Beth, this is a great recipe, but I have one question what the water gives to the batter extra moist or?
Great question! It makes it lighter 🙂 I find with these types of cakes and muffins a little water will always make them less dense and heavy (as opposed to milk which weighs baked goods down, because of the fat that’s in it) hope that helps! 🙂