Daphne Oz's Blueberry Tea Cake Will Be Your Favorite Winter Comfort Food

Happy Cook
Is there anything as soothing as a nice cup of tea on a chilly afternoon? Cohost of The Chew Daphne Oz recently celebrated the publication of her newest cookbook, The Happy Cook, and she's sharing one of her favorite recipes to pair with a warm cup (or pot) of tea: blueberry tea cake. Who's in?


Mom to Philomena, 2, and John Jr., 1, the 30-year-old says her daughter recently discovered the resplendent joy of tea parties. Naturally, Oz serves her little girl's tea with mostly milk. (Shush, don't tell Philo!)

The health-conscious chef says her kids always want to assist in the kitchen but because their attention spans are still on the short side, she's conjoined their play space with her cooking space. This way the family can spend time together and her children can help as much or as little as they like. 

"I'm not a precious cook," Oz told CafeMom. "I'm giving you recipes that are fail-proof. It's all about having fun and figuring out what works best for your family."

The bubbly blond baker says she was trying to recreate a healthier version of those delicious boxed yellow cake mixes. After several attempts (wish we could've helped out with the taste-testing), she perfected it and made it that much better with the addition of blueberries. 

daphne oz tea

Oz enjoys serving this while sipping a cup of tea (she tells us she prefers Pure Leaf English Breakfast) with her favorite tea party hostess: Philo, of course.

Oz shared the recipe for this delectable dessert that appears in The Happy Cook. 

Blueberry tea cake

Blueberry Tea Cake
Makes one 9-inch square cake

2 sticks (8 ounces) plus 1 tablespoon unsalted butter, at room temperature

2 1/2 cups all-purpose flour

2/3 cup packed light brown sugar

Kosher salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

3/4 cup sour cream

2 tablespoons fresh lemon juice

3/4 cup granulated sugar

3 large eggs

2 teaspoons pure vanilla extract

2 cups fresh or frozen blueberries

Preheat the oven to 350°F. Grease a 9-inch square cake pan with 1/2 tablespoon of the butter, lay down two sheets of parchment paper perpendicular to each other, leaving overhang to use as tabs to lift the cake out when it is cooked, and grease again with another 1/2 tablespoon butter.

To make the streusel, in a medium bowl, whisk together 1 1/4 cups of the flour, 1/3 cup of the brown sugar, and a pinch of salt. Melt 6 tablespoons of the butter in the microwave. Drizzle in the melted butter and use a fork to stir the mixture together until large streusel-like crumbs form. Set the streusel aside.

To make the batter, in a large bowl, whisk together the remaining 1 1/4 cups of the flour, the baking powder, baking soda, and 1 teaspoon salt. Set aside.

In a small bowl, stir together the sour cream and lemon juice. Set aside.

In a stand mixer fitted with the paddle attachment, combine the granulated sugar and the remaining 1/3 cup brown sugar and 10 tablespoons butter and cream on low speed until the mixture is combined.

Increase the speed to medium-high and cream until the butter is airy, about 2 minutes. Reduce the speed to medium and add the eggs one at a time, beating well and scraping the sides and bottom of the bowl as needed between each addition. Add the vanilla and beat to combine.

Reduce the speed to medium-low and add half the reserved flour mixture, then the sour cream mixture, then the rest of the flour mixture, mixing until combined and scraping down the bowl as needed. Remove the bowl from the stand and fold in the blueberries.
Scrape the mixture into the prepared baking dish. Top evenly with the streusel and bake for 1 hour to 1 hour and 15 minutes, until a cake tester inserted into the center of the cake comes out with just a crumb or two attached. The top will be a rich golden brown under the streusel, and the cake will give springy resistance to pressure.
Use the parchment paper to remove the cake from the pan, then discard and cool the cake completely on a wire rack. Cut into squares and serve, or cover with a dome or plastic wrap for up to 3 days (though there's no chance it lasts that long in your kitchen).
Tip: This batter works very nicely in a muffin tin, a loaf pan, or practically any baking dish. The cook time will vary depending on whether you use a dark coated pan, cast iron, or glass dish, so just keep an eye out for the golden brown top and springy texture to make sure you don't overcook.

More from CafeMom: Pumpkin Spice Magic Is the Only Cake You Need to Bake Right Now

If you're looking for a delicious comfort food that's the perfect accompaniment to tea, try this cake and prepare to fall in love. 

From THE HAPPY COOK by Daphne Oz. Copyright © 2016 by Daphne Oz. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers
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