Blueberry Tea Cake
Looking for a delicious treat to go with your coffee or tea? This easy and moist blueberry cake with the sweet spot.
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Ingredients:
3 medium eggs, room temperature
1 ½ cups (275g) white granulated sugar
1 cup (225g) buttermilk, room temperature
½ cup (100ml) vegetable oil
4 cups (500g) all purpose flour
2 tsp. (8g) baking powder
1 tsp. (2g) vanilla flavor
1 cup (140g) + ¼ cup (35g) blueberries
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Blueberry Lemon Loaf Cake
This Blueberry Bread Loaf is an easy blueberry cake recipe that takes 10 minutes to prepare. The batter is made with yoghurt which makes this loaf lovely and moist, and all you need is a wooden spoon and one bowl. With a simple lemon glaze, this makes for a lovely afternoon tea!
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Easy Blueberry Tea Cake WITHOUT Butter
Blueberry Tea Cake makes a wonderful mid-afternoon snack with a cup of your favourite tea or coffee. I love this cake because it’s not overly sweet and the fresh flavour of the blueberries. I also love that his cake is made without butter and with pantry staples! So good, but so simple.
Written Recipe:
This cake is one of the easiest cakes to make. There is little that can go wrong if you follow the recipe. This recipe contains no butter, does not require a beater - such a super simple cake that is great start for beginners.
Don't like blueberries? Swap out them for any fruit you like. Apples, peaches, pear etc.
RECIPE
All purpose flour - 1 ½ cup
Baking Powder - 2 teaspoons
Sugar - ¾ cup
Eggs - 2
Vanilla - 1 tablespoon
Oil - ½ cup
Yogurt - ½ cup
Blueberry - 1 cup
For Crumble:
Sugar - ½ cup
Flour - ¼ cup
Melted Butter - 3 Tbsp
Bake in the oven at 180c for 30 mins
For Drizzle:
Icing Sugar - ⅓ cup
Water - 2 teaspoon
Blueberry Lemon Cake ????????Vintage Baking ????
Sometimes you just want to create something beautiful. And cakes really can be. They also tend to end up as quite delicious, and serve as one of the most loving gifts one can give.
Blueberry Lemon Cake
Ingredients
1/2 cup butter (1stick-113 g)
1/2 cup coconut oil ( 113 g)
1 1/4 cup granulated sugar (275 g)
3 eggs
1 tbsp lemon zest
1/4 cup lemon juice (60 ml)
Vanilla and lemon extract
3 cups flour (390 g)
2 tsp baking powder
Pinch of salt
1 cup buttermilk
2 1/4 cup fresh blueberry
For the Blueberry Glaze:
2 cups powdered sugar
2-3 tbsp blueberry juice (from 1/2 cup blueberries)
Lemon extract
Instructions
In a medium bowl, add blueberries and 1 tbsp of the flour and toss well to combine.
Preheat the oven to 350F. Butter and flour an 8-inch (20-cm) springform pan.
In a medium bowl, whisk together the dry ingredients (the remaining flour, salt, and baking powder) until combined well.
In a large bowl, add room temperature butter, coconut oil, and sugar and mix until creamy, light, and fluffy.
Add the eggs one by one and mix until combined.
Add vanilla, lemon extract, lemon juice, and lemon zest and mix well until combined.
Add the flour mixture and buttermilk to this mixture, and mix until they are completely combined. (Add them slowly; add a little flour mixture then a little buttermilk and repeat).
Add the flour-dusted blueberries, and using a wooden spoon or spatula gently fold them into the batter.
Pour the batter into the prepared pan and add some fresh blueberries on top.
Bake for about 50-60 min. (Don’t forget to make a toothpick test before removing it from the oven).
Remove from the oven and cool well.
Using a mortar, mash 1/2 cup blueberries, and using a strainer, strain its juice.
In a small bowl, mix the powdered sugar with 3 tbsp blueberry juice (if it is too thick add one more tbsp juice until it is pourable).
Pour the glaze over the cake and serve with tea or coffee.
Bon Appétit, Buen Provecho, and Afiyet Olsun!
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