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
- Preheat the oven to 325 degrees Fahrenheit. Spray a large muffin pan with baking spray or grease with unsalted butter.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.