Blueberry & Key Limes Tea Cakes – Going Back To The Essentials
It’s been a week clearly balanced with working and nesting. I am heading out of town next week again to shoot Le Cordon Bleu cookbook and have been spending a good portion of my free time baking, cooking, preserving, etc.. I clearly manifested an intense homemaking phase which I believe to be only normal since I am incessantly on the go this summer.
I feel I won’t be touching ground for a while and spending time in the kitchen, mixing, kneading, chopping, gives me time to think, make plans, draw list, organize thoughts and priorities. Some good music in the background and the undivided attention of the pups and I spent a couple of days stocking the fridge and freezer with some good meals and treats for Bill to enjoy while I’m away.
I like to believe a sweet treat once in a while makes the distance a little more bearable (and thank you Skype inventor!). He also gets invited left and right everytime I go away, no matter how stocked up the fridge is. His parents, the neighbors, our close friends…They all seem to take pity on him! At least, I know he never arrives empty handed to a dinner…
These little tea cakes may be the most simple things to bake but there is value in the essentials, the basics. I know that I can freeze plenty for us to have one morning over brunch, to keep in the fridge for a little four o’clock pick me up with a cup of tea. I can pack a couple in his bag before he heads to work in the morning. They are full of good nutrients, blueberries, coconut sugar, whole grains and the addition of Key limes provides just the right amount of pop from the limes.
Nothing like a good basic tea cake fresh out of the oven to make you feel like the chaos around you can indeed slow down…even if only for a few minutes.
Blueberry Key Lime Tea Cakes:
Makes 24 muffin size tea cakes.
2 cups Jeanne’s gluten free flour mix (or cake flour)
2 teaspoons baking powder
1 teaspoon salt
1 cup whole milk
2 teaspoons vanilla extract
zest and juice of 6 Key limes (or 1 lime)
1 cup (2 sticks – 8 oz) unsalted butter, at room temperature
1 cups coconut sugar (or brown sugar)
4 large eggs
2 cups blueberries
Preheat the oven to 350F and line the inside of 24 muffin cups with cupcake or muffin liners. Grease with some melted butter or cooking spray. Set aside.
In a large bowl, combine the flour, baking powder and salt. Reserve.
In another large bowl or container, combine the milk, vanilla extracts, zest and juice from the Key limes (the milk will curdle but do not worry – it’s normal).
In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and coconut sugar until smooth and creamy (medium high for about 3 minutes). Beat in the eggs, on slow speed, one at a time until everything looks well combined. The mixture won’t be smooth but make sure all the eggs look mixed in.
On low speed, beat in the flour mixture alternately with milk mixture in 3 additions, just until the batter comes together. Fold in blueberries with a spatula and give the batter another 10-12 strokes to finish mixing it all together. Divide the batter equally among the muffin tins.
Bake for about 25 minutes or until a knife inserted near the center comes out free of raw batter.
Erin @ Texanerin Baking August 22, 2012 um 2:15 pm
My husband's been working in another city for a few months. It stinks. But I agree with the sweet treats making things nicer… at least for a moment. These look great! Love that they use coconut sugar. I'll have to check out that gluten-free mix recipe you've linked to.
Riley August 22, 2012 um 2:15 pm
These look so yummy!
Seanna Lea August 22, 2012 um 2:20 pm
I need to see if I can find Jeanne's gf flour. I've seen it referenced in so many places, and while I am doing fine with the King Arthur I want to know what the difference is.
Laura August 22, 2012 um 2:21 pm
Yum! They look amazing! 🙂
Helene August 22, 2012 um 2:32 pm
Seanna Lea: Jeanne's gf mix is not available in stores. If you click on the hot link, it will take you to the page where she gives the measurements for it.
Jeanne is the author of The Art of Gluten Free Baking blog as well as Gluten Free Baking For The Holidays book which will be coming out this fall.
Kammie @ Sensual Appeal August 22, 2012 um 2:42 pm
Gorgeous photography as always … love the bloobies!
Averie @ Averie Cooks August 22, 2012 um 2:47 pm
congrats on the Le Cordon Bleu cookbook shoot!! What an honor – and you deserve it!!
marla August 22, 2012 um 3:04 pm
Beautiful little tea cakes!
Gaia August 22, 2012 um 3:25 pm
love your settings and art!
Christina Conrad August 22, 2012 um 3:35 pm
Aren't fresh eggs just the cutest?! I read that you'll be at the Book Larder soon. Can't wait!
Louise Loves Cake August 22, 2012 um 3:51 pm
Such beautiful photography, stunning xx
Helene August 22, 2012 um 4:01 pm
Christina: I am afraid you are mistaking me with someone else….I am not scheduled to be at The Book Larder in any way shape or form.
[email protected] August 22, 2012 um 4:24 pm
Congratulations on the photography Gig, that is amazing! And thank you for this amazing recipe. I have baked just about anything I can think of, but not tea cakes. I cannot wait to make these with the abundance of blueberries in our area.
Steph (desserts for breakfast) August 22, 2012 um 4:35 pm
Oh, I love that first photo, how it's framed.
Colette (Coco) August 22, 2012 um 8:02 pm
Love the key lime + blueberry pairing!
Laura (Tutti Dolci) August 22, 2012 um 11:52 pm
What lovely tea cakes; I adore the blueberry-lime pairing!
Unknown August 23, 2012 um 1:22 am
They look delicious.
Raindrops on Roses August 23, 2012 um 11:14 am
How do you freeze them? In dough form or already baked?
Marilena August 23, 2012 um 11:24 am
I am always amazed at the great props you are using for your photography! Where do you find these gems and where do you get your inspiration?
baker in disguise August 23, 2012 um 12:47 pm
oh how absolutely yum.. i am a basic girl.. and nothing better than blueberry muffins!!! gorgeous!!
Ann August 23, 2012 um 1:47 pm
So pretty in the purple gingham cases. Lovely recipe – much more to my taste than cupcakes with mountainous icing! I'm going to try them very soon.
Madhu August 23, 2012 um 3:31 pm
They look amazing!!!!
Madhu August 23, 2012 um 3:32 pm
They look amazing!!
Unknown August 23, 2012 um 5:17 pm
Beautiful. I just look at the tea cakes and feel more relaxed!
Dannii @Hungry Healthy Happy August 24, 2012 um 11:23 am
argone August 24, 2012 um 2:09 pm
J'aime beaucoup les petits gâteaux aux myrtilles … et ta photo des oeufs est splendide ! merci pour cette recette 🙂
Anonymous August 26, 2012 um 11:06 am
blueberries and lime. this is for my very best friend. or: it will become my very best friend? however: it will be a nice tea time! thank you!
Anonymous August 26, 2012 um 11:23 am
blueberries and lime – that´s sp perfect for my very best friend. or: it will become my new very best friend? however: it will be a nive tea-time. thank you!
1bimbi August 26, 2012 um 11:55 pm
I came home with key limes just so I could make this! However, when is it a cupcake and when is it a tea cake? Is there an ingredient or amount of butter or something that changes the outcome?
Helene August 27, 2012 um 1:29 pm
1bimbi: main difference is that cupcakes are frosted and tea cakes are not (they can be iced lightly though)
Rafał August 27, 2012 um 4:17 pm
BeAUTIFUL PICTURES 🙂
Thank YOU :)))
Kiran @ KiranTarun.com August 27, 2012 um 6:01 pm
I love tea cakes — no frosting is required in my opinion 🙂
Rocky Mountain Woman August 27, 2012 um 9:40 pm
I love how simple these are! I'm nuts about key lime, can't wait to give them a whirl!
Anonymous August 28, 2012 um 5:22 pm
Wow…I love your blog…actually it was one that has inspired me to write and take photos of food…everything is so well laid out.
Anonymous August 28, 2012 um 5:25 pm
Wow…I just love your blog and captivating photos. You really inspire me.
gfs August 29, 2012 um 5:46 am
stunning and I love those trays (are they silkscreens – lol?!) I love a good recipe full of berries to warm up on a cool morning or as dessert with a scoop of ice cream. You're right there's something very calming about mixing and prepping and then stcking it all neatly in the fridge – it's so rewarding, plus you know your man will have a happy belly when you're away. gorgeous.
Sini August 30, 2012 um 8:09 am
Made these last night using bilberries (wild, European blueberries). They turned out wonderful: moist and not too sweet.
Brambory September 2, 2012 um 10:49 am
Pictures looks really awesome. Im so hungry after that. Really nice blog 🙂
Noemi September 22, 2012 um 9:11 pm
Congratulations for your recipes! 🙂
Ester Perez September 15, 2014 um 3:40 am
What a wonderful recipe! I am so happy that you have so many gluten free recipes on your blog. I am just finishing up your book Plate to Pixel, it's wonderful!