Blueberry Tea Cake

This blueberry tea cake is soft, fluffy, and bursting with blueberry flavor, thanks to a simple homemade blueberry swirl. Unlike cakes made with whole blueberries that sink to the bottom, this recipe ensures even distribution of full-bodied blueberry flavor for a perfect bite every time.

Servings: 10

Blueberry swirl:

  • 1 cup fresh blueberries

  • 3 tablespoons (38g) granulated sugar

  • 2 tablespoons (30mL) water

Tea cake:

  • 1¾ cups (210g) all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • ½ cup (113g) unsalted butter, room temperature

  • 1 cup (200g) granulated sugar

  • 2 large eggs, room temperature

  • 2 teaspoons vanilla extract

  • ½ cup (120mL) milk, room temperature

How to make BLUEBERRY TEA CAKE:

  1. For the blueberry swirl, combine the blueberries, sugar, and water in a small saucepan. Stir to combine, then heat over medium heat while stirring until juices start to seep out of the blueberries.

  2. Use a spoon, fork, or spatula to break the blueberries as they cook, taking care that all of them are broken.

  3. Reduce the temperature to medium-low and continue cooking and stirring until the mixture is at a simmer. Allow to simmer for 5 minutes while stirring frequently as the mixture thickens. Remove from the heat and allow mixture to cool for 15 minutes while you work on the cake batter.

  4. Preheat the oven to 350ºF (177ºC). Grease and a 9-inch springform pan and set aside.

  5. In a small bowl, whisk together the flour, baking powder, and salt.

  6. In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light in color and fluffy in texture (about 2–3 minutes).

  7. Add the eggs one at a time, continuing to beat until combined. Add the vanilla, then beat again until fully incorporated. Turn off the mixer, then scrape down the sides and bottom of the bowl with a large spatula.

  8. Turn the mixer to low speed, then add the dry ingredients in 3 additions alternating with half of the milk, starting and ending with the dry ingredients.

  9. Stop the mixer when the last bit of flour has just been incorporated, then use a large spatula to gently fold the batter together until no flour pockets remain.

  10. Pour about half of the batter into the prepared pan, then drop dollops of about two-thirds of the cooled blueberry mixture onto the batter. Add the remaining half of the tea cake batter followed by the remaining third of the blueberry mixture, then use a butter knife to swirl the batter around in the pan.

  11. Bake the cake for 38–40 minutes, or until a toothpick or cake tester inserted in the center comes out mostly clean. Allow to cool completely before serving.


Store leftovers covered tightly at room temperature up to 3 days or in the refrigerator for up to 5 days. Cake freezes well for up to 3 months. Thaw in the refrigerator or at room temperature before serving.

This recipe is brought to you in partnership with Fresh April Flours.

Rachel Perry