Blueberry Teacake

The story of the blueberry teacake goes like this:

I had some blueberries in the freezer which were actually nearing the expiry date. As I love blueberries, especially in baked goods, I wanted to use them all up. The first idea was to whip up a batch of blueberry muffins. But, on second thought, I chose to make the blueberry teacake. Now I’m rather thrilled with my little creations.

You’ll start with mixing the dry and wet ingredients separately. Yes, you have to do that to get the perfect batter. Then you can mix them altogether. The batter should be thick, but not as thick as that for muffins.

As you can see, I’ve made blueberry teacake here. If you don’t like blueberries, you can leave them out and make some simple teacake. Again, if you want to use raspberries or mixed berries in the recipe, just go for it.

The secret ingredient? I simply added Greek yogurt to make the teacake ultra moist.

And finally when done, you will be left with divine, super moist blueberry teacake. Enjoy them with a cup of tea!

More cake recipes:

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• Orange Cake
• Zucchini Chocolate Cake
• Vanilla Cake
• Best Chocolate Cake
• Chocolate Cheesecake Cake
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• No Bake Mango Cheesecake

Blueberry Teacake

This blueberry teacake is easy to make and ultra moist inside.

5 from 41 votes

Print Pin Rate

Course: Cakes and Muffins

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Author :Nish Kitchen

Servings 10 Slices

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Ingredients

MetricUS Customary

• ▢ 1 and ¾ cups plain flour or all purpose flour
• ▢ ¾ cups caster sugar or powdered sugar
• ▢ 1 tablespoon baking powder
• ▢ 2 eggs at room temperature
• ▢ 90 g butter melted and cooled
• ▢ ⅓ cup Greek style yogurt
• ▢ ½ cup frozen or fresh blueberries
• ▢ ¼ teaspoon vanilla essence
• ▢ Icing sugar for dusting (optional)
• ▢ Cooking spray to grease cake tin

Instructions

• Preheat oven to 180 degree Celsius (160 Celsius for fan-forced oven).
• Whisk the eggs very lightly. Add in butter, yogurt, and vanilla essence to the beaten egg. Whisk again. Set aside.
• Sift in plain flour, caster sugar, baking powder to another deep bowl. Mix well.
• Now make a well in the center of the flour mixture, and pour the egg mixture in it.
• Use a wooden spoon to gently combine the ingredients without forming any lumps. Remember no over mixing.
• Finally, stir in the blueberries. Set aside.
• Meanwhile, grease a round 22" cake tin with cooking spray.
• Spoon mixture into the cake tin.
• Bake for about 1 hour. A skewer inserted into the center of the teacake should come out clean. Once done, take it out of the oven, and leave to stand for 5 minutes. Then, transfer to a wire rack to cool.
• Dust with icing sugar, if desired. Serve.

Notes

If using frozen berries, do not thaw them.

Nutrition

Serving: 1g | Calories: 392kcal | Carbohydrates: 71g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 62mg | Sodium: 243mg | Fiber: 1g | Sugar: 43g