I’m sorry I couldn’t wait. This cake was so yummy I had to take a bite (or a couple) before I could take a photo. We had Sunday dinner at Tante and Onkels place. Dinner was inspired by the season’s best. Fårikål was the main course with Autumn lamb and new potatoes made by none other than the family chef – Onkel. Dessert was a new take on the Apple Tea Cake, with fresh hand picked blueberries from the morning’s trip up the mountain, beautifully made by Kusine. The family always makes the best cakes for get-togethers and so I had been saving myself all week in anticipation – keeping my blood sugar low just for this one indulgence. It was very hard to have just one piece. But below is the recipe for this Blueberry Tea Cake and so you can make and eat as much as you want – you lucky ducks!
Blueberry Tea Cake
125 g butter
125 g sugar
125 g flour
1 teaspoon baking powder
125 g fresh blueberries plus extra for the side
2 tablespoons sugar for top of cake
½ teaspoon cinnamon for top of cake
Vanilla ice cream for the side
Preheat oven to 200 degrees C. Crumble together butter, sugar, flour and baking powder. Beat eggs and stir into mixture. Grease a round cake tin and sprinkle the blueberries in. Spread the cake mix over the blueberries. Sprinkle the extra sugar and cinnamon on top. Place in oven and bake for about 30 minutes.
Serve the cake hot, warm or cold with ice cream and extra blueberries. You can also use whipped cream, sour cream or a light custard.