Monday, April 23, 2012

Blueberry Tea Cake

There was a time in my life when leaving home for a few days was no big deal. Anybody remember what it was like to throw some clothes in a bag, lock the door, and leave? These days, I spend the day before departure cooking.  My kitchen looks like a hurricane went through. I'm always exhausted by the time I'm done cooking meals for a few days -- and I haven't even left home!

I thought I'd bake a bundt cake with streusel in the middle for everyone to nibble on while I'm gone. But as these things happen, I stumbled upon a blueberry cake with streusel topping on Boston.com that they tested against other similar recipes and proclaimed to be the best. Of course I had to try it.  Who could resist that? It seems the recipe has been around for awhile, so I'm not sure to whom it should be attributed. Jane Connolly submitted the recipe to Boston.com. She received it from her mother, who got it from her sister-in-law, and well, we know how recipes travel.


Was it the best blueberry streusel cake ever? Pretty close. I loved refrigerating the streusel while making the batter.  When I took out the buttery streusel it had firmed up enough to crumble nicely across the batter.  I'll be using that trick with streusel from now on.

It's not blueberry season, so I relied on frozen wild blueberries which are smaller than the fresh blueberries that we see in the market.  Because they were frozen, I didn't mix them with the flour until just before folding them into the batter so they wouldn't start to thaw and turn it blue.

The cake has a nice light texture. Probably the best thing is that it's not overpoweringly sweet. The amount of sugar is dead on. It would be hard to imagine how it could be improved upon!



Blueberry Tea Cake

one eight-inch square baking pan

Topping

1/2 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 cup cold butter

Cut the butter into 16 pieces. Place in a bowl with sugar, flour, and cinnamon and work with your fingers until blended.  Refrigerate.






Cake

butter for the pan
flour for the pan
2 cups fresh blueberries
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter, room temperature
3/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup milk, room temperature

Preheat oven to 375.  Butter and flour the pan.  Toss the blueberries with 1 tablespoon of the flour. (Note: if using frozen blueberries, set the 1 tablespoon of flour aside and leave the blueberries in the freezer for now.) In another bowl, mix the rest of the flour, baking powder, and salt.

Cream the butter with the sugar. Add eggs and beat. Add vanilla and beat. Alternate slowly adding the flour mixture and the milk until completely blended. (Note: if using frozen blueberries, toss them with the flour now.) Add the blueberries to the batter and fold gently to distribute.

Pour batter into the pan. Crumble the streusel on top.  Bake 40 to 45 minutes or until the top is brown.


18 comments:

  1. The Blueberry Tea Cake looks excellent. I'm going to try it so thanks for sharing the recipe.

    ReplyDelete
    Replies
    1. I hope you like, Linda. I had a piece for breakfast -- yum!

      ~ Krista

      Delete
  2. This Tea Cake looks great. We have a blueberry farm not far from me and I look forward to making this. Now I just need to call to see their crops will be ready. If I am not mistaken that will be in June.

    YUM!

    ReplyDelete
    Replies
    1. Great to hear from you, Shawn! Our blueberries are still little buds, but I bet they'll be ready in late June. That is -- if today's snow doesn't kill them!

      ~ Krista

      Delete
  3. I want a piece now for breakfast! cannot wait until the blueberries are in season...

    ReplyDelete
    Replies
    1. Clearly, I couldn't wait and went for the frozen ones! ; )

      ~ Krista

      Delete
  4. I think all the best recipes appeared in the Boston Globe, so of course I saved the entire section. Yum! Blueberries grow around here somewhere, but not yet. Can I wait that long?

    ReplyDelete
    Replies
    1. Will you be trying all the recipes? Some of the other ones sounded great.

      ~ Krista

      Delete
  5. This looks so good!! Why did I not buy blueberries yesterday when I had the chance?

    ReplyDelete
    Replies
    1. Next shopping trip, Victoria! They'll be in season soon.

      ~ Krista

      Delete
  6. Look at all those blueberries!!!!! Wow. Yum and good for the heart, too.

    Getting on a plane to the east coast, revving up for Malice. I need tea cake for the trip! :)

    ~Avery

    ReplyDelete
    Replies
    1. Wish I could have sent some with you. They say this cake travels well!

      ~ Krista

      Delete
  7. This looks so good and moist. We're off to NC for the summer to hike and spend time with our grandchildren. I love to cook for them and I'm saving this recipe as it will surely delight them. Thanks for sharing!

    ReplyDelete
    Replies
    1. What fun, Connie! I'm not too far from the North Carolina border. Your grandchildren must love it when you come for the summer. I bet they'll gobble this up!

      ~ Krista

      Delete
  8. Lovely recipe. Thank you, Krista. That trip you're off to is Malice Domestic, no doubt. Marc and I both send you our very best wishes--and a special shout-out of congrats again on your Best Novel nomination for The Diva Haunts the House. Have a wonderful time!

    ~ Cleo

    ReplyDelete
    Replies
    1. Thanks so much, Cleo! Wish you were coming. Maybe next year?

      ~ Krisa

      Delete
  9. Was looking for my Mom's recipe for blueberry tea cake to no avail. Found this one...looked again and found hers...exactly the same. Out of the oven & smelling good. Ready for a birthday celebration at work tomorrow morning. Hope it tastes as good as I remember.

    ReplyDelete
    Replies
    1. I'm so glad you found the recipe. It will taste better just knowing it's the same recipe your mom used. Hope you enjoy it!

      ~Krista

      Delete