Blueberry Almond Tea Cakes

Light and fluffy blueberry teacakes with a subtle hint of almond and lemon.

August 10, 2020


Ashley Fungone

Blueberry Almond Tea Cakes

If you can’t already tell, this summer is all about fresh berries for me. I’ve been finding ways to sneak blueberries, raspberries, and strawberries into absolutely everything, and this recipe is one of my favorites featuring fresh blueberries and zesty lemon.


A note on pastry flour

Let’s take a second and talk about flour. Honestly, I never used pastry flour, or really anything other than all-purpose flour, until many years into my baking career. For those of you who are in the same boat right now, let’s break down what the difference is and why it’s important to use pastry flour here. All flours have different percentages of protein (the building blocks for gluten development). Pastry flour has a lower protein level than all-purpose flour, and that basically means that it produces lighter and more delicate baked goods. Higher protein flour is good if you’re making a delicious sourdough bread, where chew and elasticity are crucial. But for a soft and light cake, maybe not so much.

So, if you only have all-purpose flour on hand, will it ruin your cake? Honestly, probably not. You will notice a slight difference if you do a test with both flours, mainly in the texture and crumb of the cake. But it won’t be ruined, and the flavors will still be amazing. However, if you’re serious about making a perfect tea cake or plan to make other delicate pastries in the future, I encourage you to go buy some super fine pastry flour from your grocery store and give it a try.



Tips for making blueberry tea cakes

  • Don’t over mix. If I’ve said it once I’ve said it a thousand times, don’t over mix your batter! These tea cakes are supposed to be light and fluffy. Being gentle and erring on the side of “gently folding” will help to ensure the perfect texture.
  • Save a few blueberries for later. The key to getting that perfect blueberry top is saving a few before you fold them into the batter. Reserve a handful, and drop them into your muffin tin before filling with the batter. You’ll end up with caramelized blueberry tops reminiscent of pineapple upside down cake.
  • Don’t rush through creaming your butter. This step is crucial for ensuring a light and fluffy texture. I know it can be tempting to get it done quickly, but make sure to beat the butter and sugar for the full amount of time. You won’t get another chance to incorporate air into the cake.
  • Make sure your heavy cream is COLD. Room temperature heavy cream won’t whip into beautifully fluffy peaks. Make sure the heavy cream is completely chilled, and only take it out of the fridge when you’re ready to make the whipped cream. 
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Blueberry Almond Tea Cakes

  • Prep Time: 12 min
  • Cook Time: 50 min
  • Total Time: 1 hour 2 minutes



The Tea Cakes

  • 100 grams pastry flour
  • 100 grams almond meal/flour
  • 1 and 1/4 tsp baking powder
  • 1/2 tsp kosher salt
  • 150 grams granulated sugar
  • zest of one lemon
  • 1 and 1/2 sticks (6 ounces) unsalted butter, softened
  • 1/2 tsp pure almond extract
  • 1/2 tsp pure vanilla extract
  • 3 large eggs, room temperature, lightly whisked
  • 2 Tbsp almond milk (or whole milk)
  • 1 and 1/2 cups (8 ounces) fresh blueberries

The Whipped Cream

  • 1 cup cold heavy whipping cream
  • 1 Tbsp granulated sugar


  1. Preheat the oven to 325 degrees Fahrenheit. Spray a large muffin pan with baking spray or grease with unsalted butter. 
  2. In a medium bowl, whisk together the flour, almond meal, baking powder, and salt. 
    In a stand mixer fitted with a paddle attachment, combine the sugar and lemon zest. Use your fingertips to rub the lemon zest into the sugar until it looks moist and smells fragrant.
  3. Add the softened butter, almond extract, and vanilla extract to the lemon sugar. Cream together the butter and sugar, at medium-high speed for about 3 to 4 minutes. Once light and fluffy, reduce the speed to medium and slowly add the eggs one at a time. Beat until incorporated. 
  4. Reduce to low speed and slowly add the flour mixture in two additions, alternating with the milk, starting and ending with flour. The batter will be relatively thick.
  5. Reserve a small handful (8 to 10 blueberries) for later. Using a large rubber spatula, gently fold the remaining blueberries into the cake batter. Transfer the batter into the greased muffin pan. Distribute the remaining blueberries on top, gently pressing them into the batter.
  6. Bake for about 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow the tea cakes to cool in the pan on a wire rack for 10 to 15 minutes, then, run a knife along the sides of the cakes to release the sides. Carefully invert onto a wire rack and allow the cakes to cool right-side up. 
  7. While the tea cakes cool, make the whipped cream. Using a stand mixer fitted with a whisk attachment, whisk the cold heavy cream and sugar on high speed until soft peaks form (about three minutes). Top each tea cake with a dollop of the cream, and garnish with a slice of lemon or sliced almonds if desired.


This recipe has been adapted from A Beautiful Plate’s Blueberry Almond Tea Cake

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