The story of the blueberry teacake 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 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 teacake here. If you don’t like blueberries, you can leave them out and make some simple teacake. 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 teacake ultra moist.
And finally when done, you will be left with divine, super moist blueberry teacake. Enjoy them with a cup of tea!
More cake recipes:
- Lemon Drizzle Cake
- Orange Cake
- Zucchini Chocolate Cake
- Vanilla Cake
- Best Chocolate Cake
- Chocolate Cheesecake Cake
- Gulab Jamun Cupcake
- Black Forest Cake
- No Bake Mango Cheesecake