This was my first time making tea cake, and as I took my first bite into it, I thought, “WHERE IN THE HELL HAVE YOU BEEN MY ENTIRE LIFE?” Yeah, it was a pretty first amazing bite. And then it was just as an amazing second bite. And third. And well, you know the rest.

As I was making this, I wasn’t sure what to expect with this tea cake. Was it going to be super fluffy and moist? Or would it be dense kind of cake? The anticipation was killing me. But as soon as it came out of the oven, I knew it was going to be AH-MAZING. 

It was oh-so-light with such moistness and fluffiness, and bursting blueberries in every bite. The crumb topping just added on to this heavenliness with the perfect amount of sweet kick in each mouthful. I seriously could not get enough. Jason didn’t eat much of it so I pretty much ate the ENTIRE thing by myself in a span of 3 days. I loved it so much that I made it again a week later.

It’s a perfect breakfast cake with your morning cup of coffee, a perfect snack before you hit the gym, or even as dessert at 1 in the morning.

Thinking about this cake is giving me some pretty heavy cravings. I just might make this again this weekend!

Blueberry Tea Cake (adapted from A Farmgirl’s Dabbles):

Yields 9-12 servings

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 cup fresh blueberries

For the crumb topping:

  • 1/4 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into bits

Preheat oven to 375 degrees F. Lightly oil an 8×8 baking dish or coat with nonstick spray.

To make the crumb topping, combine the flour, brown sugar, cinnamon and salt in a medium bowl.

Add the cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs; set aside.

In a large bowl, sift together the flour, baking powder and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes.

Beat in egg and milk until well combined.

Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.

Gently fold in the blueberries.

Spread the batter into the prepared baking dish.

Sprinkle the crumb topping evenly over the top.

Place into oven and bake for 35-40 minutes, or until golden brown.

Remove from oven and cool on a wire rack.

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