Tea Leaf and Blueberry Cakes recipe: How to make tea leaf and blueberry cakes recipe

I know you love tea and blueberries, but how about some baked blueberry cakes?

I’m sure you’ve had those before too, right?

Well, these are even easier to make.

There’s no baking or frying involved.

Simply place all the ingredients in a bowl and mix until smooth.

If you don’t have any blueberries left, just throw them in with the mix and mix again.

The result is delicious and can be served at any time.

Just remember to enjoy the deliciousness.


Ingredients: 1 large blueberry, sliced in half (about 1 cup) 1/2 cup butter 2 large eggs 1/4 cup sugar 1/3 cup flour 2 cups all-purpose flour (I use all-starch) 1 tablespoon baking powder 1/8 teaspoon baking soda 1/6 teaspoon salt 1/5 cup water (about 2 cups) Directions: Combine all the blueberries and butter in a large bowl and set aside.

Add the eggs, sugar, flour, baking powder, baking soda, salt, and water.

Mix until combined.

Make a well in the center of the bowl and add the flour mixture.

Stir to combine.

The batter will be very sticky.

Make sure that the flour doesn’t come together and that the batter is not wet.

Place the bowl in the fridge for 5-10 minutes or until it is thick and shiny.

Remove the bowl from the fridge and gently dip the cake in the batter.

Bake for about 45-50 minutes, until a toothpick inserted into the center comes out clean.

Serve immediately or freeze the cake.

I love baking cakes with the icing and a splash of lemon juice.

Serve with fresh whipped cream and lemon wedges. 3.5.3208