The story of the blueberry teacake goes like this: I had some blueberries in the freezer which were actually nearing the expiry date. As I love blueberries, especially in baked goods, I wanted to use them all up. The first idea was to whip up a batch of blueberry muffins. But, on second thought, I chose to make the blueberry teacake. Now I’m rather thrilled with my little creations. You’ll start with mixing the dry and wet ingredients separately. Yes, you have to do that to get the perfect batter. Then you can mix them altogether. The batter should be thick, but not as thick as that for muffins. As you can see, I’ve made blueberry teacake here. If you don’t like blueberries, you can leave them out and make some simple teacake. Again, if you want to use raspberries or mixed berries in the recipe, just go for it. The secret ingredient? I simply added Greek yogurt to make the teacake ultra moist. And finally when done, you will be left with divine, super moist blueberry teacake. Enjoy them with a cup of tea!
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Yield: 10 Slices Blueberry Teacake Print This blueberry teacake is easy to make and ultra moist inside. Prep Time 15 minutes Cook Time 1 hour Total Time 1 hour 15 minutes Ingredients 1 ¾ cups plain flour or all purpose flour ¾ cups caster sugar or powdered sugar 1 tbsp baking powder 2 x 50g eggs, at room temperature 90g butter, melted and cooled ⅓ cup Greek style yogurt ½ cup frozen or fresh blueberries ¼ tsp vanilla essence Icing sugar, for dusting (optional) Cooking spray, to grease cake tin Instructions Preheat oven to 180 degree Celsius (160 Celsius for fan-forced oven).Whisk the eggs very lightly. Add in butter, yogurt, and vanilla essence to the beaten egg. Whisk again. Set aside.Sift in plain flour, caster sugar, baking powder to another deep bowl. Mix well.Now make a well in the center of the flour mixture, and pour the egg mixture in it.Use a wooden spoon to gently combine the ingredients without forming any lumps. Remember no over mixing.Finally, stir in the blueberries. Set aside.Meanwhile, grease a round 22" cake tin with cooking spray.Spoon mixture into the cake tin.Bake for about 1 hour. A skewer inserted into the center of the teacake should come out clean. Once done, take it out of the oven, and leave to stand for 5 minutes. Then, transfer to a wire rack to cool.Dust with icing sugar, if desired. Serve. Notes If using frozen berries, do not thaw them. Nutrition Information Yield 10 Serving Size 1 Amount Per Serving Calories 392Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 62mgSodium 243mgCarbohydrates 71gFiber 1gSugar 43gProtein 6g © Nish Kitchen Cuisine: American / Category: Cakes and Muffins Like this blueberry teacake recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube.
