Delightful Blueberry Almond Tea Cake: Your Go-To Recipe for a Simple, Flavorful Treat
Summer, with its long, sun-drenched days, often brings with it an abundance of nature’s sweetest gifts. While some summers are defined by the vibrant hues of succulent fresh tomatoes, this season has undoubtedly been a celebration of luscious berries. From plump strawberries and juicy raspberries to tart blackberries and bursts of sweet blueberries – every variety has graced our kitchens and tables. Today, we’re diving into my latest berry-inspired creation, and I must say, it’s a truly special one: this exquisite Blueberry Almond Tea Cake.
If you haven’t noticed, I’ve been on a mission to incorporate berries into nearly every dish imaginable. My dedication has reached new heights; just recently, I brought home over five pounds of fresh blueberries from the market, specifically to freeze them for enjoyment throughout the colder months. There’s only a brief window to savor these seasonal treasures at their peak, and I’m determined not to let a single opportunity slip by. Freezing them ensures that the taste of summer can be enjoyed long after the season ends, perfect for impromptu baking or a simple, healthy snack.
This commitment to stocking up has also led to a delightful discovery: freshly frozen blueberries make an incredibly refreshing snack, especially when enjoyed alongside some captivating Olympic viewing. And if you pair that with a warm, tender slice of tea cake? Pure bliss. It’s a simple pleasure that elevates any moment, proving that sometimes the best things in life are the simplest. This Blueberry Almond Tea Cake embodies that very essence of simple, comforting indulgence.
The Almond Lover’s Dream: A Deep Dive into Flavor and Texture
While this Blueberry Almond Tea Cake will undoubtedly charm any berry enthusiast, it truly shines as an almond lover’s ultimate dream. From the first bite, the distinct, rich almond flavor takes center stage, making it the undeniable champion of this humble yet elegant single-layer cake. This isn’t just a hint of almond; it’s a symphony of almond notes carefully woven into every aspect of the recipe, ensuring a profound depth of flavor that lingers deliciously on the palate.
There is absolutely no skimping on the almonds in this recipe! We incorporate a trifecta of almond elements to achieve this spectacular result. First, almond meal is generously included, contributing to an incredibly moist, tender crumb that practically melts in your mouth. This finely ground almond flour provides a delicate richness and a subtle nutty undertone, enhancing the cake’s overall texture and flavor profile. Second, sliced almonds are scattered throughout and on top, adding a delightful crunch and visual appeal, offering a pleasant textural contrast to the soft cake. Finally, pure almond extract is added to bind all these elements together, amplifying the inherent almond flavor and infusing the cake with its signature aromatic essence.
The blueberries, in this particular creation, play a crucial supporting role. Their bright, juicy bursts offer a refreshing counterpoint to the deep, nutty almond, preventing the cake from becoming overly rich and adding a vibrant sweetness. While fresh blueberries are ideal for their peak flavor and texture, you can certainly substitute them with frozen blueberries during the off-season without compromising the cake’s integrity. Just be sure not to thaw them completely before folding them into the batter, as this can cause them to bleed color. For an exciting variation, consider using frozen raspberries; their tartness would beautifully complement the almond, creating a different yet equally delicious experience. This versatility makes the tea cake a wonderful treat to bake year-round, always adapting to what’s freshest and most appealing.
The Art of Simplicity: Why Tea Cakes are a Timeless Favorite
Perhaps the most appealing aspect of this Blueberry Almond Tea Cake is its sheer simplicity in preparation and baking. Tea cakes hold a special place among my favorite baked goods precisely because they embody the essence of simplicity. They offer all the comfort and deliciousness of a homemade cake without the fuss and elaborate decoration often associated with more complex desserts. This makes them perfect for any occasion, from a casual morning coffee to an elegant afternoon tea, or even as a simple, satisfying dessert after dinner.
This cake adheres to the classic tea cake philosophy: a single layer, straightforward preparation, and minimal, elegant garnishes. To achieve this, you’ll need a standard 8-inch cake pan, preferably one that’s at least 2-inches deep to accommodate the batter safely and allow for even baking. Over the years, I’ve invested in several good-quality cake pans, and I can confidently say they are absolutely worth the investment. A sturdy, non-stick pan ensures even heat distribution and makes for easy release, leading to a perfectly baked cake every time.
The batter for this cake comes together remarkably quickly and easily, making it an ideal choice for bakers of all skill levels. You’ll notice that the batter is thicker than many standard cake batters – think more along the lines of a dense crumb cake consistency. This thicker texture is key to its moist crumb and rich flavor. Due to its density, you’ll need to reserve approximately one hour for baking, allowing it to cook through thoroughly and develop a beautiful golden crust. If your preferred garnish is a delicate dusting of confectioner’s sugar, ensure the cake cools completely before sprinkling, otherwise, the sugar will melt. However, if you enjoy a warm, comforting treat, this cake tastes absolutely fabulous when served slightly warm from the oven, filling your home with its inviting aroma.
A Wholesome Twist: Enjoying a “Healthier” Indulgence
And here’s another fantastic detail that makes this tea cake even more appealing: it’s crafted with 100% whole grain flour! We achieve this by using equal proportions of almond meal – I personally rely on my favorite Bob’s Red Mill brand and swear by its consistent quality – and whole wheat pastry flour. The whole wheat pastry flour, being a lighter form of whole wheat flour, provides the nutritional benefits of whole grains without imparting a heavy or dense texture, ensuring the cake remains delightfully tender.
While I can’t realistically categorize this cake as “health food” given that it calls for a stick and a half of butter (and who would want to compromise on that delicious richness anyway?), the inclusion of whole grain flours certainly makes me feel a little better about reaching for that second, irresistible slice. It’s a small concession that allows for guilt-free enjoyment, knowing you’re getting a dose of wholesome goodness alongside pure indulgence.
And trust me, that second slice is not just an option; it’s a virtual certainty. The combination of moist almond cake, bright blueberries, and that subtle lemon zest is simply too captivating to resist. This cake is designed to be savored, one delicious bite at a time, often leading to another, and another. It’s a truly satisfying bake that perfectly balances richness with freshness, making it a beloved staple in any home baker’s repertoire.
An accompanying cup of tea is entirely optional, but highly recommended to complete the experience. A warm mug of your favorite brew perfectly complements the cake’s subtle sweetness and comforting flavors, transforming a simple snack into a moment of pure tranquility. Whether you choose Earl Grey, a classic black tea, or a refreshing herbal blend, the pairing enhances the tea cake’s charm and elevates the entire indulgence.
Blueberry Almond Tea Cake
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Garnished with a light dusting of powdered sugar, this simple celebration cake tastes fabulous slightly warm from the oven!
Equipment
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KitchenAid 5 Qt. Artisan Stand Mixer
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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
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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.
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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.
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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.
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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.
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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.
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Serve slightly warm or at room temperature, dusted lightly with confectioner’s sugar as desired.