Beth’s Quick Blueberry Tea Cake Recipe | ENTERTAINING WITH BETH

Beth’s Quick Blueberry Tea Cake Recipe | ENTERTAINING WITH BETH

Learn how to make my quick Blueberry Tea Cake Recipe and great item to serve at your next brunch.
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Blueberry Waffles
Apple Cider Pancakes
Raspberry Ricotta Pancakes
Ultimate Banana Bread
Cinnamon Crumb Coffee Cake
Foolproof Crepes
Cornbread Muffins with Raspberry Jam
Pain Perdu
Cinnamon Bun Breakfast Puddings
Easy Scones
Simple Beignets

Serves 8

¾ cup (180 ml) of melted unsalted butter
¼ cup (60 ml) canola oil
1 cup (200 g) sugar
2 eggs
1 ½ (7.5 ml) tsp pure almond extract
¼ cup (60 ml) water
1 ½ cups (180 g) flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
6 oz (170 g) fresh blueberries
¼ cup (50 g) raw sliced almonds
1-2 tbsp (13 g) of powdered sugar for garnish

Preheat oven to 350F/(176C) degrees.

Spray a 10” (25 cm) deep dish, removable bottom, fluted tart pan with baking spray. Set aside. (you can also use a regular cake pan, or turn this into muffins too)

In a large bowl combine melted butter, canola oil, and sugar. Mix well until combine. Then with a wire whisk whip in eggs, whisking until combined. Add almond extract and water and stir well.

In a small bowl combine flour, baking powder and salt whisk until combined. Add flour mixture to wet mixture, stir gently with a wooden spoon or spatula. Add blueberries, stirring in gently.

Pour batter into prepared pan and top with a sprinkle of raw almonds. Bake for 25-30 mins until golden brown and a toothpick comes out clean.

Remove cake from the tin. Place on a cake stand and dust with powdered sugar.

Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn easy recipes, party planning tips and easy dinner and dessert recipes that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!


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