Blueberry Rosemary Tea Cake with Yogurt Icing
55 minutes
951 reads
About Blueberry Rosemary Tea Cake with Yogurt Icing
Indulge in the delightful aroma and taste of our Blueberry Rosemary Tea Cake, a perfect treat for afternoon tea, a post-lunch pick-me-up, or a satisfying end to your dinner. This recipe combines the sweetness of blueberries with the fragrant herbaceousness of rosemary, creating a unique and unforgettable flavor profile.The moist and tender cake is complemented by a light and tangy yogurt icing, adding a refreshing contrast to the rich blueberry and rosemary combination. Easy to make, this recipe is perfect for both novice and experienced bakers, making it an ideal choice for any occasion.Whether you're hosting a tea party or simply seeking a delicious homemade treat, this Blueberry Rosemary Tea Cake is sure to impress. Its unique flavor combination and simple preparation make it a guaranteed crowd-pleaser.
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Recipe Time & More
Prep30 minutes
Cook25 minutes
Total55 minutes
Ingredients
Cake Ingredients
- 1/4 cup Vegetable Oil
- 4 tbsp Butter for greasing the cake tin
- 1/4 cup Caster Sugar
- 1 1/2 cup All-Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 3/4 cup Milk
- 2 tsp Vinegar white
- 100 gm Blueberries fresh
- 1 Rosemary Sprig finely chopped, fresh
Instructions
Prepare the Baking Tin
- Preheat your oven to 180°C (350°F). Grease a suitable cake tin with 4 tablespoons of butter and dust it lightly with flour. Tap out any excess flour.
Combine Dry Ingredients
- In a separate bowl, sift together 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of baking soda. Set aside.
Prepare the Buttermilk
- In a bowl, combine 3/4 cup of milk and 2 teaspoons of white vinegar. Let it stand for 2 minutes to curdle.
Mix the Wet Ingredients
- In a mixing bowl, combine 1/4 cup vegetable oil and 1/4 cup castor sugar. Beat well until combined. Add the curdled milk mixture and beat again until well incorporated.
Combine Wet and Dry Ingredients
- Gently fold in the dry ingredients (flour mixture) into the wet ingredients using a cut and fold method. Be careful not to overmix.
Add Blueberries and Rosemary
- Fold in 100g of fresh blueberries and the finely chopped rosemary sprig. Mix gently until evenly distributed.
Bake the Cake
- Pour the batter into the prepared cake tin and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Demould
- Once baked, let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Make the Yogurt Icing
- While the cake cools, prepare the icing. In a small bowl, whisk together 1/2 cup of plain yogurt (Greek yogurt recommended) and 1/4 cup of powdered sugar until smooth and creamy.
Ice and Decorate
- Once the cake is completely cool, frost it with the yogurt icing. Garnish with a fresh rosemary sprig.
Recipe Notes
Expert Tips for the Perfect Blueberry Rosemary Tea Cake
- For a more intense rosemary flavor, use a tablespoon of finely chopped rosemary instead of a sprig.
- If your blueberries are particularly juicy, consider adding 1-2 tablespoons of extra flour to help prevent the cake from becoming overly moist.
- Don't overmix the batter; overmixing can lead to a tough cake. Gently fold the ingredients until just combined.
- For a richer flavor, use brown sugar instead of castor sugar.
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Recipe Nutrition
Calories: 430kcalCarbohydrates: 44gProtein: 5gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 36mgSodium: 247mgPotassium: 168mgFiber: 1gSugar: 30gVitamin A: 441IUVitamin C: 3mgCalcium: 140mgIron: 1mg
Swapnita Swain
Articles: 2
3 Comments
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This is a fantastic recipe! Thanks for sharing.
Such a tempting dish! Thank you.
Looks so wonderful! Thanks for posting.