Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another mixing bowl, cream the butter with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk and vanilla extract. Mix until just combined.
6. Gently fold in the blueberries with a rubber spatula.
7. Pour the batter into the prepared cake pan and smooth the top with the spatula.
8. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes.
10. Run a knife around the edges of the cake to loosen it from the pan, then invert onto a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- Makes 8 servings
Nutritional information:
- Calories: 257
- Fat: 12g
- Carbohydrates: 34g
- Protein: 4g
- Fiber: 1g
- Sugar: 18g
Substitutions for ingredients:
- You can use frozen blueberries instead of fresh ones, but make sure to thaw them first and drain any excess liquid.
- You can substitute the all-purpose flour with whole wheat flour or gluten-free flour for a healthier or gluten-free option.
- You can use almond milk or soy milk instead of regular milk for a dairy-free option.
Variations:
- You can add lemon zest or juice to the batter for a lemon-blueberry teacake.
- You can sprinkle some cinnamon sugar on top of the cake before baking for a crunchy topping.
- You can add chopped nuts or dried fruit to the batter for extra texture and flavor.
Tips and tricks:
- Make sure to cream the butter well to ensure a light and fluffy cake.
- Do not overmix the batter, or the cake will be tough and dense.
- If the blueberries sink to the bottom of the cake, toss them with a tablespoon of flour before adding them to the batter.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
- Store the leftover cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, wrap it in foil and warm it in a 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve with a dollop of whipped cream or vanilla ice cream on top.
- Cut the cake into wedges and serve on a pretty cake stand.
Garnishes:
- Fresh blueberries
- Mint leaves
- Lemon zest
Pairings:
- Serve with a cup of hot tea or coffee for a classic teatime treat.
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
- Toasted nuts
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of sour cream or yogurt to the batter.
- If the cake is too wet, reduce the amount of milk or add a tablespoon of flour to the batter.
Food safety advice:
- Make sure to wash the blueberries thoroughly before using them.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Teacakes originated in England in the 17th century and were traditionally served with tea as a mid-afternoon snack.
Flavor profiles:
- This blueberry teacake is sweet, buttery, and bursting with juicy blueberries.
Serving suggestions:
- Serve the cake on a pretty plate with a cup of hot tea or coffee for a cozy teatime experience.
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