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Blueberry Tea Cake

Here, aromatic cardamom, which has a slight citrusy flavor, and a little dark rum give this easy-to-make moist cake an intriguing flavor. Once the batter is mixed, put the cake in the oven immediately, so none of the leavening power of the baking powder and baking soda is lost. Other berries, such as blackberries or raspberries, can be substituted for the blueberries. 

Ingredients:

  • 8 Tbs. (1 stick) unsalted butter, melted and cooled, plus more for greasing 
  • 2 cups all-purpose flour, plus more for dusting 
  • 1 tsp. baking powder 
  • 1/2 tsp. baking soda  
  • 1/4 tsp. salt 
  • 1/4 tsp. ground cardamom 
  • 2 eggs 
  • 1 1/2 cups firmly packed light brown sugar 
  • 2 Tbs. dark rum 
  • 1/2 tsp. grated lemon zest 
  • 1 cup plain yogurt 
  • 2 cups fresh or frozen blueberries 
  • Confectioners’ sugar for dusting (optional) 

Directions:

Preheat an oven to 350°F. Butter and flour an 8-inch square baking dish.

In a bowl, stir together the 2 cups flour, the baking powder, baking soda, salt and cardamom. Set aside.

To make the batter by hand: In a large bowl, whisk together the eggs and brown sugar until thick and fluffy. Using a wooden spoon, stir in the 8 Tbs. melted butter, the rum and lemon zest. Add the flour mixture in 3 additions, alternating with the yogurt and beginning and ending with the flour, and stir just until smooth.

To make the batter with an electric mixer: In a large bowl, combine the eggs and brown sugar and beat on low speed until thick and fluffy. Add the 8 Tbs. melted butter, the rum and lemon zest and beat just until blended. Add the flour mixture in 3 additions, alternating with the yogurt and beginning and ending with the flour, and beat on low speed just until smooth.

Using a rubber spatula, fold in the blueberries. Pour the batter into the prepared baking dish and smooth the top with the spatula. Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes.

Transfer the pan to a wire rack and let the cake cool completely in the pan. Using a fine-mesh sieve, dust the cake with confectioners’ sugar. It can be stored in an airtight container at room temperature for up to 2 days. Makes one 8-inch square cake.

Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).