As the seasons shift, so do our culinary cravings. While some summers might be defined by the vibrant tang of fresh tomatoes, this season has undeniably been a celebration of all things berries. From the sweet burst of strawberries and raspberries to the deep hues of blackberries and, of course, the ever-popular blueberries – they’ve truly taken center stage in our kitchen. And today, we’re thrilled to share our latest creation: a truly irresistible Blueberry Almond Tea Cake. It’s not just good; it’s a new personal favorite, designed to capture the essence of summer in every tender bite.

My enthusiasm for berries has reached new heights. You might even say I’m incorporating berries into just about everything! This summer, I’ve made it a mission to stock up, often hauling home over five pounds of fresh blueberries from the market at a time. The goal? To freeze these precious gems, ensuring a supply of peak-season flavor for the months ahead. There’s only a brief window to enjoy the very best, ripest berries, and I’m certainly not letting that opportunity pass by.

Through this delightful berry-hoarding endeavor, I’ve made a wonderful discovery: freshly frozen blueberries make an unexpectedly perfect snack, especially when paired with an intense session of Olympic watching. And, as you might guess, a generous slice of this homemade tea cake only enhances the experience. The more you know, right?

Why This Blueberry Almond Tea Cake Will Become Your Go-To Dessert

This Blueberry Almond Tea Cake isn’t just a dessert; it’s a comforting, satisfying experience that balances simplicity with sophisticated flavor. While berry lovers will certainly adore the juicy pockets of blueberries scattered throughout, this cake truly shines as an almond enthusiast’s dream come true. The distinct, warm flavor of almond permeates every single bite, making it the undeniable star of this easy, one-layer masterpiece. It’s the kind of cake that feels special yet effortlessly achievable.

The dedication to almond flavor in this recipe is absolute – there’s no holding back! We incorporate almond in multiple forms to achieve a complex, rich profile. Almond meal provides a wonderfully moist and tender crumb, giving the cake a delightful texture that’s neither too dense nor too airy. Sliced almonds are scattered liberally, adding a pleasant crunch and visual appeal. Finally, pure almond extract enhances and harmonizes all these elements, ensuring that the signature almond taste is beautifully pronounced and unforgettable. This multi-layered approach to almond ensures a deeply satisfying flavor experience.

The fresh blueberries, while spectacular in season, play a crucial supporting role. Their bright, juicy tartness perfectly cuts through the richness of the almond, creating a balanced flavor profile. If you’re craving this cake during the colder months, don’t hesitate to use frozen blueberries – they work beautifully. And for those who love to experiment, frozen raspberries would also make a fantastic substitute, offering a slightly different but equally delicious twist.

The Uncomplicated Charm of Tea Cakes

Perhaps the most appealing aspect of this Blueberry Almond Tea Cake, beyond its incredible taste, is its sheer simplicity of preparation and baking. Tea cakes hold a special place in my heart precisely because they embody an ethos of effortless baking. They are the antithesis of elaborate, multi-tiered creations, focusing instead on pure flavor and comforting textures.

This recipe adheres to that philosophy: it’s a single-layer cake, requiring straightforward preparation and minimal, elegant garnishes. To bake this beauty, you’ll need a standard 8-inch cake pan, ideally at least 2-inches deep to accommodate the batter and ensure even baking. Over the years, I’ve invested in several good-quality cake pans, and I can confidently say they are a worthwhile investment for any home baker, contributing to consistently perfect results.

The cake batter itself comes together remarkably quickly and easily. It’s intentionally thicker than most standard cake batters – think of a rich crumb cake consistency – which is key to its moist texture. Due to this denser batter, you’ll need to allocate about an hour for baking time to ensure it cooks through perfectly. If you plan to dust your cooled cake with confectioner’s sugar for a beautiful finish, be sure to allow it to cool completely before dusting. However, for an immediate indulgence, this cake is absolutely divine when served slightly warm, fresh from the oven, offering a truly comforting treat.

A Wholesome Twist: Whole Grain Goodness

Here’s another fantastic detail about this recipe: this delightful tea cake is crafted using 100% whole grain flour! You’ll combine equal proportions of almond meal (I highly recommend and personally swear by my favorite Bob’s Red Mill brand for its consistent quality) and whole wheat pastry flour. This thoughtful choice adds a subtle nuttiness and increased nutritional value without compromising on taste or texture. The whole wheat pastry flour is lighter than regular whole wheat flour, ensuring a tender crumb that perfectly complements the almond meal.

Now, let’s be realistic: while it incorporates wholesome ingredients, I can’t quite label this cake as “health food,” especially since it calls for a stick and a half of butter. However, the inclusion of whole grain flour and nutrient-rich almond meal certainly makes me feel a little bit better about indulging in that inevitable second slice. It’s all about balance, and this cake strikes a delicious one!

And trust me on this: once you taste its moist, flavorful goodness, you will most definitely find yourself reaching for that second slice. It’s simply too good to resist.

Tips for Baking the Perfect Tea Cake

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to cream together more effectively, creating a smoother, more emulsified batter which results in a lighter, more even cake texture.
• Don’t Overmix: Once you add the flour mixture, mix just until combined. Overmixing can develop the gluten in the flour, leading to a tough cake.
• Proper Pan Preparation: Greasing and lining your cake pan meticulously is crucial for easy release. The parchment paper creates a non-stick barrier at the bottom, preventing sticking and ensuring your beautiful cake comes out intact.
• Folding Blueberries: Gently fold the blueberries into the batter using a spatula. Overmixing them can cause them to break and bleed color into the batter, though a little color is charming.
• Cooling Process: While delicious warm, allowing the cake to cool on a wire rack as instructed is important for it to set properly and for any powdered sugar to adhere without melting.

Serving Suggestions & Variations

A freshly brewed cup of tea is the classic companion to a tea cake, and highly recommended to complete the experience. But don’t limit yourself! This versatile Blueberry Almond Tea Cake also pairs wonderfully with:

• A dollop of whipped cream or a scoop of vanilla ice cream.
• A light dusting of powdered sugar (as suggested in the recipe).
• A drizzle of simple lemon glaze for an extra citrusy kick.
• Alongside fresh fruit for a delightful breakfast or brunch offering.

For variations, consider:

• Different Berries: As mentioned, raspberries or blackberries can be swapped in for blueberries. A mix of berries would also be wonderful.
• Citrus Zest: Orange zest instead of lemon zest would offer a different aromatic profile.
• Spice It Up: A pinch of cardamom or a touch of nutmeg could add a subtle warmth, particularly if you’re baking in the fall or winter.

This Blueberry Almond Tea Cake is more than just a recipe; it’s an invitation to enjoy simple pleasures, to savor the sweetness of the season, and to create something truly delicious with ease. Whether you’re enjoying it for breakfast, as an afternoon pick-me-up with your favorite warm beverage, or as a light dessert, this cake promises to deliver pure comfort and joy.

Blueberry Almond Tea Cake

4.7 stars (76 ratings)

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Yield:

8
Servings (One 8-inch Cake)

Prep:

20 minutes
minutes

Cook:

1 hour
hour

Additional Time:

10 minutes
minutes

Total:

1 hour
hour
30 minutes
minutes

As much as this blueberry almond tea cake is for berry lovers, it is a true almond lover’s dream. The almond flavor comes through strongly in each bite. The batter for this one layer cake comes together quickly.

Garnished with a light dusting of powdered sugar, this simple celebration cake tastes fabulous slightly warm from the oven!

Equipment

• KitchenAid 5 Qt. Artisan Stand Mixer
• Williams Sonoma Goldtouch® 8-Inch Nonstick Round Cake Pan

Ingredients

• ¾
  cup (100g)
  whole wheat pastry flour
  or unbleached all-purpose flour
• ¾
  cup (75g)
  almond meal/flour
• 1¼
  teaspoons
  baking powder
• ½
  teaspoon
  kosher salt
• ¾
  cup (50g)
  sliced almonds
• ¾
  cup (150g)
  granulated sugar
• zest
  of 1 lemon
• ¾
  cup (6 oz; 170g)
  unsalted butter
  softened
• ½
  teaspoon
  pure almond extract
• ½
  teaspoon
  pure vanilla extract
• 3
  large eggs, lightly whisked
  room temperature
• 2
  tablespoons (30 mL)
  whole or low-fat milk
• 1½
  cups (8 oz)
  fresh blueberries
• powdered sugar (optional)
  for decorating

Instructions

• Preheat the oven to 325°F (160°C) with a rack in the center position. Generously grease an 8-inch cake pan (at least 2-inches deep) with baking spray or butter and line the bottom with a round of parchment paper (here’s an easy tutorial!), grease again, and set aside.
• In a medium bowl, whisk together the whole wheat pastry flour, almond meal, baking powder, and salt. Reserve and set aside roughly one tablespoon of sliced almonds. Break the remaining almonds with your hands and stir them into the flour mixture.
• In a stand mixer bowl, combine the sugar and lemon zest. Using your fingertips, rub the lemon zest into the granulated sugar until fragrant and moist. Add the softened butter, almond extract, and vanilla extract. Using the paddle attachment, cream the butter and sugar mixture over medium-high speed until light and fluffy, about 3 to 4 minutes. Scrape down the bowl halfway through to ensure all of the ingredients are incorporated evenly. Reduce the speed to medium and slowly add the eggs. Beat until incorporated (it may look slightly broken). Over low speed, slowly add the flour mixture in two additions, alternating with the milk. The batter will be relatively thick.
• Reserve a small handful (8 to 10 blueberries) of blueberries for later. Using a large spatula, gently fold the remaining blueberries into the cake batter. Transfer the batter into the greased cake pan, and smooth the top with a small offset spatula. Distribute the remaining blueberries on top, gently pressing them into the batter. Top with the remaining sliced almonds.
• Bake for 55 minutes to 60 minutes, or until a toothpick inserted in center comes out clean. Allow the cake to cool in the pan on a wire rack for 10 to 15 minutes. Using a knife, run along the sides of the cake pan to release the sides of the cake and carefully invert onto a wire rack. Flip and allow the cake to cool right-side up.
• Serve slightly warm or at room temperature, dusted lightly with confectioner’s sugar as desired.

Notes: Any leftover cake can be wrapped well in plastic wrap and kept at room temperature for 2 to 3 days.

Serving:
1
serving

,

Calories:
424
kcal

,

Carbohydrates:
59
g

,

Protein:
11
g

,

Fat:
18
g

,

Saturated Fat:
5
g

,

Polyunsaturated Fat:
11
g

,

Cholesterol:
72
mg

,

Sodium:
223
mg

,

Fiber:
5
g

,

Sugar:
30
g

Author:
Laura / A Beautiful Plate

Course:
Cakes and Cupcakes

Cuisine:
American