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, and clean all the attachments. This is a "dump and stir" recipe that punches above its weight class!
A Lot Of Look for Minimal Effort
This is a very basic cake recipe that uses pantry staples you probably already have on hand. But what dresses it up, is the cake pan.
I like to bake it in a removable bottom deep dish Quiche Pan which allows for some beautifully fluted edges and creates a nice unexpected design (this link goes to Amazon where I am an affiliate partner) and then you can also use it for making a spectacular Quiche Recipe too!
Why You'll Love This Recipe
- 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 as an easy springtime 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.
- It uses 2 types of fat, melted butter for flavor and a little bit of oil for added moisture. Since they are both liquids they whisk up easily with a whisk.
Watch My Video Demo of This Recipe Below!
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Liquid Fat Makes a Lighter Cake
I've found any time I want a very light tea cake, I use liquid fats, instead of softened butter. It creates the softest texture.
This is the same idea I use in many of my muffin recipes too that are fan favorites like my Classic Blueberry Muffins, Strawberry Lemon Muffins, and Orange Pecan Crumb Muffins. It always amazes me how much of a difference it makes.
It's a wonderful cake to serve with tea or coffee, especially for a special occasion like a bridal shower, baby shower or Mother's Day!
More Wonderful Tea Cakes!
- Earl Grey Tea Cakes
- Pumpkin Scones with Chai Glaze
- Blueberry Crumb Cake Recipe
- Crumb Cake with Sour Cherries
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
- ¾ cup (180ml) of melted unsalted butter
- ¼ cup (60 ml) canola oil
- 1 cup (200 g) sugar
- 2 eggs
- 1 ½ (7.5 ml) teaspoon pure almond extract
- ¼ cup (60 ml) water
- 1 ½ cups (180 g) flour
- 2 teaspoon (10 ml) baking powder
- 1 teaspoon (5 ml) salt
- 6 oz (170 g) fresh blueberries
- ¼ cup (50 g) raw sliced almonds
- 1-2 tablespoon (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: 166Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 49mgSodium: 19mgCarbohydrates: 31gFiber: 0gSugar: 30gProtein: 2g
Shaherose Lalji
In the video you mentioned adding 3/4 cup of unsalted butter but yet in the ingredients you have listed 1/2 cup of butter? please clarify.
Beth Le Manach
So sorry about that, it should be 3/4 cup like in the video. Just fixed it! Thanks for letting me know and so sorry for the confusion! 🙂
Sa-eeda Daniels
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!
Rasi
can i use olive oil for this cake
entertainingwithbeth
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 🙂
Rasi
thank u
Sveta
Dear Beth, this is a great recipe, but I have one question what the water gives to the batter extra moist or?
entertainingwithbeth
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! 🙂
Beth
This cake is delicious, but my blueberries fell to the bottom of the pan. Can I toss the blueberries in some flour before mixing them in with the batter to help keep them suspended?
Beth Le Manach
Yes of course you can toss in flour ahead of time, that would help! So glad you enjoyed the flavor 🙂