BLUEBERRY TEA CAKE

To ensure your blueberry tea cake is moist and tender, be sure to use fresh blueberries and incorporate ingredients like curd and butter. Mixing the wet and dry ingredients separately before combining them helps maintain the cake's texture. Additionally, avoid overmixing the batter once you add the blueberries, as this can lead to a denser cake.

If you're looking to make a gluten-free blueberry tea cake, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to also check that your baking powder and baking soda are gluten-free. You might need to adjust the liquid slightly, as gluten-free flours can absorb moisture differently.

To store leftover blueberry tea cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. If you want to keep it longer, consider freezing individual slices, which can last for up to 3 months.

Blueberry tea cake pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of warm blueberry sauce. You can also serve it alongside a cup of tea or coffee for a delightful afternoon treat.

Yes, you can use frozen blueberries in your blueberry tea cake. Just make sure to gently fold them into the batter while still frozen to prevent them from bleeding into the cake. You may want to slightly increase the baking time if the batter is colder due to the frozen berries.