bleberry tea cake

bleberry tea cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 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

  • ½

    tsp. baking soda

  • ¼

    tsp. salt

  • ¼

    tsp. ground cardamom

  • 2

    eggs

  • cups firmly packed light brown sugar

  • 2

    Tbs. dark rum

  • ½

    tsp. grated lemon zest

  • 1

    cup plain yogurt

  • 2

    cups fresh or frozen blueberries

  • Confectioners’ sugar for dusting (optional)

Directions

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.


Nutrition

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