Home » Recipes » Dessert » Cake » Blueberry Tea Cake

Blueberry Tea Cake

Moist, fluffy, and laced with blueberries in every bite, this Blueberry Tea Cake makes a quick and easy summer dessert. It’s absolutely delightful with freshly picked berries!

A spatula lifting a slice of blueberry tea cake out of the baking dish

Easy Blueberry Cake Recipe

Today’s recipe is yet another delicious treat from Mom’s recipe box. My mom’s Blueberry Tea Cake is an easy-to-make cake that’s beautifully moist, studded with blueberries, and topped with crunchy yumminess!

When it comes to blueberry desserts, this is one of my favorites because:

  1. The flavors and textures are similar to my Grandma’s blueberry muffins recipe, my favorite muffins in all the world.
  2. And I can pretty much whip up this cake on a moment’s notice, as all of the ingredients (besides the berries) are pantry staples and it takes so little time to assemble.

Seriously. What more can a blueberry-lovin’ girl possibly ask for?!

Overhead view of a pan of blueberry tea cake

What is Tea Cake?

Tea cake has many different shapes, ingredients, and origins, depending on what part of the country and/or world you’re from. In my Midwestern family, tea cake is pretty much interchangeable with coffee cake. It’s a simple cake that’s often enjoyed with a cup of tea or coffee mid-morning or mid-afternoon, often with friends and/or neighbors.

More cake recipes perfect for afternoon coffee or tea:

What You’ll Need

You’ll need just a few very common baking ingredients + some fresh blueberries to make this blueberry cake.

  • All-purpose flour – This is used in both the muffin batter and the crumb topping.
  • Baking powder – Helps achieve the fluffy, tender cake texture.
  • Salt
  • Unsalted butter – Softened but not melted.
  • Sugar – Makes the cake perfectly sweet and adds some crunchy texture to the topping.
  • Egg
  • Milk
  • Blueberries – I used fresh berries but frozen blueberries will also work. Do not thaw if using frozen blueberries.
  • Cinnamon – Adds a bit of warm flavor to the topping.

Can I Make This with Other Fruits?

Yes! This tea cake recipe is super versatile. You can use pretty much any berry you’d like in place of the blueberries. Raspberries, blackberries, and chopped strawberries are perfect. You can also use a mix of several different types of berries if desired.

How to Make Blueberry Tea Cake

This easy blueberry dessert comes together in just a few steps. There’s a total of maybe 10 minutes of hands-on prep before the extremely difficult task of waiting for the cake to bake and cool. Ha!

  • Make the cake batter. Sift the dry ingredients together. In a separate bowl, cream the butter and sugar until light and fluffy, then beat in the egg and milk. Add the dry ingredients to the wet ingredients, and mix until combined. Fold in the blueberries and spread into a 9″ square pan.
  • Add the crumb topping. Mix together the sugar, flour, cinnamon, and salt. Cut in the butter until coarse crumbs form. Sprinkle over the cake batter.
  • Bake. Bake for 35 to 40 minutes, until golden brown. Allow to cool.
A slice of blueberry tea cake on a white plate

Can I Stop The Batter from Turning Blue?

If your batter is turning blue from the berries, it’s likely because you are mixing it too much. You want to combine the batter well before adding the berries, so you can just gently fold them in at the end. This will be more of an issue with frozen berries, as the color does tend to run a bit more as they thaw.

One trick to prevent this is to roll the berries in a bit of flour and sugar before folding them into the batter. This also helps the berries to stay suspended more evenly throughout the batter.

A slice of blueberry cake on a white plate

Serving Suggestions

Though I think this blueberry cake is perfectly delicious as-is, you could sprinkle a little powdered sugar over the top right before serving. It adds another small layer of sweetness plus a pretty look.

Tea cake is typically served at room temperature – but I think it’s extra lovely to enjoy a piece that’s still just a bit warm, when the blueberries are like little puddles of jam.

As its name suggests, many like to eat this cake with a cup of tea. Or coffee. Or a glass of cold milk. Really, whatever you desire.

How to Store & Freeze

Blueberry tea cake can be kept at room temperature, covered or in an airtight container, for 2 to 3 days. Just know that the topping will lose its crisp texture after covering the cake.

It can also be frozen for up to 3 months. To freeze, place individual slices or the entire tea cake in a freezer-safe container. Defrost in the fridge or on the counter – and enjoy!

More Blueberry Recipes:

Like this recipe? Save it to Pinterest!

Pinterest image for blueberry tea cake
A spatula lifting a slice of blueberry tea cake out of the baking dish

Blueberry Tea Cake

Yield: 9 servings
prep time: 20 minutes
cook time: 35 minutes
total time: 55 minutes
Moist, fluffy, and laced with blueberries in every bite, this Blueberry Tea Cake makes a quick and easy summer dessert. It's absolutely delightful with freshly picked berries!
4.5 Stars (15 Reviews)


for the cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter softened (not melted)
  • ¾ cup sugar
  • 1 large egg
  • ½ cup milk
  • 2 cups fresh blueberries frozen will also work

for the crumb topping:

  • ½ cup sugar
  • ¼ cup all-purpose flour
  • ½ teaspoon cinnamon
  • pinch of salt
  • ¼ cup unsalted butter at room temperature


  • Preheat oven to 375° F. Grease and flour a light-colored 9″ square pan and set aside.
  • For the cake: In a small bowl, sift together flour, baking powder, and salt; set aside.
  • In a large bowl, cream together butter and sugar until light and fluffy. Add egg and milk, and then beat until smooth. Add the sifted dry ingredients and mix until just combined. Gently fold in the blueberries and then spread into the prepared pan.
  • For the crumb topping: In a small bowl, mix together sugar, flour, cinnamon, and salt. Then cut in butter with a pastry blender or fork, until coarse crumbs form. Sprinkle the crumb topping over the cake batter.
  • Bake for 35 to 40 minutes, until nicely golden brown. Remove from oven and let cool on a cooling rack.


from Mom’s recipe box

Nutrition Information:

Serving: 1 Calories: 391kcal Carbohydrates: 57g Protein: 5g Fat: 17g Saturated Fat: 10g Polyunsaturated Fat: 6g Cholesterol: 62mg Sodium: 211mg Fiber: 2g Sugar: 32g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
A spatula lifting a slice of blueberry tea cake out of the baking dish
blueberry picking sign

Blueberry Picking Trip

Following is a recap from our first experience picking blueberries many years ago. I took our daughters and one of their friends to Rush River Produce, near Maiden Rock, Wisconsin, about an hour’s drive south.

If you’ve ever driven on Wisconsin’s Great River Road, then you know what a beautiful drive that is. Winding along this National Scenic Byway, with the mighty Mississipi River below and stunning limestone bluffs above, we were often pointing out the windows in awe. We were plopped into instant vacation mode.

flower bushes

The beautiful farm at Rush River Produce was more than I had imagined. With a quaint farmhouse, a number of outbuildings, and TONS of flowers, it was a delightful time away from the city.


I had never, ever seen so many hollyhocks in one location. These extra-tall,old-fashioned flowers always catch my attention.

three girls

My happy companions liked them, too, and proceeded to tuck blooms into their hair. I dubbed them “The Hollyhock Girls”. :)

rows of blueberry bushes

The Blueberry Bushes

Our first sight of the blueberry bushes, with row after row dipping over the misty horizon, promised to fill our boxes with blueberry deliciousness. Can you just imagine this being your backyard?!

fresh blueberries

The blueberries were just so beautiful. We didn’t hesitate at all to pop the first few into our mouths.

handfuls of blueberries

The girls talked and laughed the whole while, and proudly updated me every few minutes with how many blueberries they had picked.

a box of blueberries

It was so relaxing, I could have picked for hours. But I restrained myself, knowing how I always over-pick with strawberries, and we left with just 1 box.

Bogus Creek Cafe & Bakery

Stockholm, WI – Things To Do

Then, like any good group of women out for the day, we got back in the car to find some lunch and shopping. We drove a few miles south to the village of Stockholm (pop. 97!), to enjoy a meal at a quaint umbrella’d table at Bogus Creek Cafe & Bakery.

pink flowers

Surrounded by fountains and flowers,


and lush succulents growing playfully from bricks, we mozied over to the next most reasonable destination…

crazy cat candy shoppe

The Crazy Cat Candy Shoppe, of course, for some jelly beans and ultra creamy homemade fudge.


With a bakery housed down below, showing off its flaky croissants and gorgeous loaves, this beautiful old home was quite the find.

Stockholm Pie Company

Then we checked out the village’s antiques, Swedish goods, and The Palate – an unbelievable kitchen store feat for a town of only 97 people. And finally, we stopped for pie at the legendary The Stockholm Pie Company.

Chocolate cream pie

The pieces were so big, we decided to share just one. The vote was unanimous – “Chocolate Cream Pie!”

And that was the best chocolate cream pie I’ve ever had. The crust was light, flaky, and perfectly salty. And that bottom layer of chocolate pudding was thick, creamy, and richly chocolate. No Jell-O pudding boxes used here, folks. This was the real stuff! The perfect delicious end to our day of blueberry picking!

This post was first published in 2011, and then updated in 2022.

get new posts via email:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating:

35 comments on “Blueberry Tea Cake”

  1. I made this last night and it’s awesome! Super easy to put together quickly. I used a 8×8 pan as I don’t have a 9×9, just baked it longer. The crust was probably crunchier than it was supposed to be, but I like it that way :)

  2. Chung-Ah @ Damn Delicious

    I just made this and it is FABULOUS! The cake is so fluffy and just melt-in-your-mouth delicious! And there’s some butteryness to it!

    I made it for me and the boyfriend and it’s obviously too much for 2 people to eat so I shared them but I was kind of stingy about the portions because I wanted it all for myself! Is that bad?

    1. So glad you liked this, it’s a wonderful little cake. And, no, I wouldn’t judge anyone harshly for wanting to keep this to themselves. :)

  3. How did I miss this post? So very lovely!! It is really magazine worthy. Stockholm is so quaint. Haven’t had any pie yet, but I hear it’s legendary.

    1. Ahhh…thanks, Kelli. I love that there are so many possible lovely diversions for that trip – on both sides of the river. However, I don’t think I could now ever skip over Stockholm when visiting the area. Just too sweet.

  4. Russell at Chasing Delicious

    That box of berries looks incredible. I love berry picking and I haven’t been in far too long. This tea cake looks incredible too. I love berry cakes and I will definitely have to add this to my to-do list. Thanks for sharing!

    1. Hello, Russell – wonderful to hear from you. I’ve been enjoying looking through your site – such deliciousness! If you give this tea cake a try, I’d love to know what you think. Thanks for stopping by!

  5. These look really good. I feel like if I made them I may take time to sit down and enjoy brunch one day.
    Normally my go-to dessert for blueberries (any berries really) is cobbler. I’ll definitely have to give this recipe a try though. Thanks for sharing.

  6. I love your site and the Mom’s Blueberry Tea Cake looks awesome..Can I post that pic and recipe on my site? I would link it back to your site giving the credit to you. Thnx for sharing. Come on over and visit my site and while you are there sign in to follow it. I think you would enjoy it. liz

  7. I can’t wait to try the blueberry tea cake!
    I am also going to Stockholm next week and can hardly wait to go to the pie shop I must have missed it last time. I loved your pictures, I am taking my camera this time!

    1. The pie shop is right on the main corner of town, on the highway that runs right through it – you can’t miss it this time!! It was great to hear from you – I hope you like the tea cake!

  8. I have been meaning to go blueberry picking for ages. We drive by the U-Pick farms constantly and have yet to go, but those gorgeous shots of fresh picked berries is just calling my name!

    My mother bought me a flat of blueberries the other day though, and I plan on making a cottage cheese based cheesecake from it topped with a lovely blueberry syrup. I will also be making a crostatda and possible some smoothies too.

    I do love fresh berries!

    1. Hi Elizabeth – I do hope you stop driving by the U-Picks, and stop to pick soon! I am curious about your cottage cheese based cheesecake – haven’t seen that before. So nice to hear from you!

  9. Hi Brenda, What a wonderful article. You truly are gifted in many ways. Your recipes and pictures really capture everything a person would want to know. It was so great seeing and visiting with you at the wedding this past weekend. Looking forward to all the next stories and recipes you will be sharing with your readers!

    1. Thanks bunches, Marge! We had such a fun time at the wedding – it was great to see all of your family, especially your very radiant daughter. :)

  10. Oh my goodness… look at all those gorgeous blueberries! Brenda… it STILL didn’t make it off of our bucket list this year. I keep forgetting and then time is all up.
    Delicious looking photos on your tea cake too!

    1. Thanks, Kristen. All I can say is, keep blueberry picking ON your bucket list. What a treat! Have a great week!

  11. I cannot wait to make this blueberry cake… Maybe with some almond flavor in the whipped cream I’ll dollop on top…
    I really love blueberries!

    1. You’re speaking to someone addicted to whipped cream – of course I think your suggestion sounds fabulous!! Great to hear from you, Lauren – thanks!

  12. We have been making the drive to Wisconsin to Rush River produce for several years and it is always so worth it!! You took some great photos & I am thinking next year I am going to have to make a stop for some pie- Stockholm looks like a fun little town! Thanks for sharing.

  13. Rush River Produce is one of my favorite summer outings and I’m sad that with my schedule this year and they’re limited picking that I likely won’t make it there. I’ve always picked two large boxes of fruit and having fresh blueberries in the freezer is such a wonderful treat.

    I love the drive almost as much as the farm, the berries, the picking and then the lunch after. I drove last year all the way to Pepin, and ate at a tiny sidewalk cafe there, a lunch of incredibly fresh foods and so flavorful. I think about taking that drive in the Fall too, when the colors will make it even more spectacular.

  14. Loved your post, Brenda. I accept your invitation to go along next year. Your beautiful pictures ‘show and tell’ of the wonderful day you had with the girls.

  15. My favorite blog post yet! The combination of your lovely style of storytelling with such close attention to the smallest details, and excellent photography skills create such a beautiful mental picture… I really felt like I was there with you! You are truly gifted in many ways, and so are we when you share your gifts with us!

  16. What a wonderful read. You all had such a lovely day. The photos of the farm and it’s surroundings are beautiful, as are all your food shots. I love country, small towns and the people that inhabit them. Your post has done a lovely service to promote tourism in these areas of Wisconsin and I wish that I can one day visit.
    The blueberry tea cake looks irresistible and I can imagine it is just delicious.

    1. Thanks, Amanda. We really did have so much fun – and they were the most delicious berries ever. Maybe we should plan a Rettke/Score blueberry picking day next year?!

  17. Well, I think you just sold me on a trip to Wisconsin! This post looks like it belongs in an issue of Midwest Living! A few weeks ago I bought 20 lbs of fresh blueberries. Blueberry Lime Jam and Blueberry Syrup were canned while the majority of the berries were frozen as that is the favorite snack of my little boys. We also made Blueberry Pie Ice Cream which got eaten much too quickly! Your recipe sounds perfect for a lazy weekend breakfast, can’t wait to try it!

    1. Great to hear from you, Toni – I had fun looking through your blog. Fabulous quilting!! Wow – 20 pounds of blueberries – good for you! I truly wished we had picked more. Oh well, now we know what to expect. And we’ll definitely be going back next year. Hope you enjoy my mom’s tea cake!