Mini Blueberry Teacakes

Mini blueberry tea cakes

The story of the mini blueberry teacakes goes like this:

 I had some blueberries in the freezer which were actually nearing the expiry date. As I love blueberries, especially in baked goods, I wanted to use them all up. The first idea was to whip up a batch of blueberry muffins. But, on second thought, I chose to make the mini version of blueberry teacake. Now I’m rather thrilled with my little creations.

 You’ll start with mixing the dry and wet ingredients separately. Yes, you have to do that to get the perfect batter. Then you can mix them altogether. The batter should be thick, but not as thick as that for muffins.

 As you can see, I’ve made blueberry teacakes here. If you don’t like blueberries, you can leave them out and make some simple teacakes. Again, if you want to use raspberries or mixed berries in the recipe, just go for it.

 The secret ingredient? I simply added Greek yogurt to make the teacakes ultra moist.

 And finally when done, you will be left with divine, super moist blueberry teacakes. Enjoy them with a cup of tea!

 Ingredients:

  • 1 ¾ cups plain flour or all purpose flour
  • ¾ cups caster sugar or powdered sugar
  • 1 tbsp baking powder
  • 2 x 50g eggs, at room temperature
  • 90g butter, melted and cooled
  • 1/3 cup Greek style yogurt
  • ½ cup frozen or fresh blueberries
  • ¼ tsp vanilla essence
  • Icing sugar, for dusting (optional)
  • Cooking spray, to grease muffin tin

 Method:

 Preheat oven to 1800C (1600C for fan-forced oven).

wet ingredients for tea cake

Whisk the eggs very lightly. Add in butter, yogurt, and vanilla essence to the beaten egg. Whisk again. Set aside.

 Dry ingregients for tea cake

Sift in plain flour, caster sugar, baking powder to another deep bowl. Mix well.

 Now make a well in the center of the flour mixture, and pour the egg mixture in it.

batter for tea cake

Use a wooden spoon to gently combine the ingredients without forming any lumps. Remember no over mixing.

Finally, stir in the blueberries. Set aside.

 final step tea cake

Meanwhile, grease a 12-hole muffin tin with cooking spray or line them with paper cases. Spoon mixture into the muffin tin.

 Bake for 20-25 minutes. A skewer inserted into the center of the teacakes should come out clean. Once done, take it out of the oven, and leave to stand for 5 minutes. Then, transfer to a wire rack to cool.

 Dust with icing sugar, if desired. Serve.

 Note:

  • If using frozen berries, do not thaw them.

 

 

 

 

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2 Comments

  1. Yum yum yummy!!!

    Reply
  2. What a lovely recipe, with such great flavours. I can’t wait to make up a batch

    Reply

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