Blueberry Maple Tea Cake
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Blueberry Maple Tea Cake

Our Blueberry Maple Tea Cake recipe is a wonderful blend of flavors that will make your mouth water. This soft and tender cake is great for any event because it has the natural sweetness of blueberries and the rich, earthy tones of maple syrup.

This cake will be a hit whether you’re having people over for lunch or just want something sweet. Each bite of our recipe is a burst of happiness because it was made with love and care.

Even people who have never baked before can make this beauty in no time thanks to the simple ingredients and clear directions. Come with us on a cooking adventure as we learn about how wonderful it is when blueberries and maple syrup come together in this delicious cake.

Ingredients:

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ⅔ cup granulated sugar
  • 2 large eggs
  • ½ cup maple syrup
  • ½ cup plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

For the glaze (optional):

  • ½ cup powdered sugar
  • 1-2 tablespoons maple syrup
  • Water (as needed for desired consistency)

Instructions:

Warm the oven up to 175°F (350°F). Prepare a 9-inch round cake pan by greasing and flouring it or lining it with parchment paper.

Get the dry things ready: Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl with a whisk. Put away.

For the butter and sugar, melt the butter and mix it with the sugar in a big bowl. Beat the ingredients together until the mixture is light and fluffy.

Put in the eggs and wet ingredients: One egg at a time, beat in until everything is well mixed. Sour cream, yogurt, or maple syrup should then be added and mixed until the mixture is smooth.

Mix in the dry ingredients. Add the dry ingredients slowly to the wet mixture and mix just until they are mixed. Be careful not to mix too much.

Add the blueberries: Carefully mix the blueberries into the batter until they are spread out evenly.

Bake the cake: When the cake pan is ready, pour the batter into it and spread it out evenly. After the oven is hot, bake it for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean.

The cake needs to be cooled. Let it cool in the pan for about 10 minutes, then move it to a wire rack to finish cooling.

If you want to use it, make the glaze: Mix the powdered sugar and maple syrup with a whisk in a small bowl. If you need to, add water until the glaze is the density you want.

Finish the cake: Pour the sauce over the top of the cake after it has cooled. Before cutting and serving, let the sauce set.

FAQs:

1. Can I use frozen blueberries instead of fresh ones? Yes, you can substitute frozen blueberries for fresh ones in this recipe. Just make sure to thaw them and pat them dry before folding them into the batter to prevent excess moisture.

2. How can I store leftover Blueberry Maple Tea Cake? To store leftover cake, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 2 days. Alternatively, you can refrigerate it for up to 5 days. Just remember to bring it to room temperature before serving for the best taste and texture.

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