Thursday, August 20, 2020

Earl Grey and Blueberry Tea Cakes #CakeSliceBakers

These little blueberry tea cakes make a perfect breakfast with your morning coffee or a great snack with your afternoon tea.  

Welcome to the Cake Slice Bakers.................



Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The New Way To Cake by Benjamina Ebuehi. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! 

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. 

If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

 
It is a new year and a new book - The New Way To Cake - and our choices for August 2020 were ~

Summer Berry Cake Peach & Rosemary Pavlova
  • A Little Bit of All Right
  • Amandie Bakes
  • Earl Grey & Blueberry Tea Cakes
    As you can see these little tea cakes were a very popular choice this month, and with good reason. They are quick and easy to make and they are absolutely delicious.  


    Let's talk about this recipe a little bit and my adaptations to it.  First, the recipe said this would only make 10 muffins.  Benjamina must have used large muffin pans because I got 16 regular size muffins.  This was great because my husband was teaching a Concealed Pistol Class and had 11 students that needed muffins and I was hoping to get an even dozen when I started making the batter.

    The recipe calls for Earl Grey tea.  I love Earl Grey but I didn't have any.  What I did have was some blueberry black tea.  This is what I used and it was perfect.  


    Other than that I followed the recipe as written and these tea cakes were a huge hit with the class and there was enough for the Teen and I to each enjoy one as well.


      Muffins, Cakes, Tea, Blueberries,
      Breads, Muffins, Cakes, Breakfast, Snack
      American
      Yield: 16 servings
      Author: Wendy Klik
      Print
      Blueberry Tea Cakes

      Blueberry Tea Cakes

      These little blueberry tea cakes make a perfect breakfast with your morning coffee or a great snack with your afternoon tea.
      Prep time: 10 MCook time: 25 MTotal time: 35 M

      Ingredients:

      • 1/2 c. milk
      • 4 t. loose tea or 3 tea bags (I used blueberry black tea)
      • 1 t. vanilla
      • 2 1/4 c. + 1 T. flour, divided
      • 1 T. baking powder
      • 1 c. sugar
      • 2 sticks butter, room temperature
      • 3 eggs
      • 1 1/2 c. blueberries
      • 2 T. Demera sugar

      Instructions:

      1. Place the milk, vanilla and tea in a small saucepan and heat to a simmer.  Remove from heat and let steep while you start the muffin batter.
      2. Combine the 2 1/4 cups of flour with the baking powder and set aside.  
      3. In large bowl of stand mixer, fitted with the whisk attachment, cream together the butter and sugar until pale and creamy.  Add the eggs, one at a time, beating well after each.  
      4. Stir in half of the flour.  Strain the milk or remove the tea bags and add to the batter along with the remaining flour.  Mix until just combined.
      5. Toss the berries with the remaining Tablespoon of flour and fold into the batter.
      6. Divide the batter between 16 muffin cups that have been treated with baking spray.  Sprinkle each with a little Demera sugar.
      7. Bake in a preheated 350* oven for 20-25 minutes, until a skewer inserted in the center removes cleanly.  Let cool in pans for 5 minutes before turning out  onto a wire rack to cool completely.

      Notes:

      Adapted from The New Way to Cake by Benjamini Ebuehi.

      Calories

      184.47

      Fat (grams)

      12.55

      Sat. Fat (grams)

      7.65

      Carbs (grams)

      17.33

      Fiber (grams)

      0.35

      Net carbs

      16.98

      Sugar (grams)

      15.55

      Protein (grams)

      1.72

      Sodium (milligrams)

      199.86

      Cholesterol (grams)

      65.86
      Created using The Recipes Generator

      12 comments:

      1. Yes, these definitely are delicious! Yours look wonderful. What a great way to get them out of the house too!

        ReplyDelete
        Replies
        1. For sure....they would have been hard to resist had there been any left.

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      2. These look so tasty! And I bet the blueberry black tea really amped up the fruit flavor. Yum!

        ReplyDelete
      3. The tea substitution you made sounds PERFECT!! These were wonderful little muffins / cakes!

        ReplyDelete
      4. These will have to go on my list. They look terrific!

        ReplyDelete
      5. These are the perfect any-time dessert and I'm sure your husbands students were happy to receive them. Glad I'm not the only one that ended up with a greater yield than the suggested amount.

        ReplyDelete
      6. They look delicious, and your tea substitution sounds like a great idea.

        ReplyDelete

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