Blueberry Streusel Tea Cake & Earl Grey Tea for Tea on Tuesdays

Blueberries and blue-and-white always make a beautiful pairing for Tea on Tuesdays! ☕🫐 Join me for a slice of buttery Blueberry Streusel Tea Cake with a cup of Harney & Sons Earl Grey Supreme Tea served on a table layered in florals, butterfly toile, and cozy tea-time charm. This moist sour cream cake with a cinnamon streusel swirl is perfect for brunch, afternoon tea, or an easy make-ahead spring or summer treat.

Welcome to the May edition of Tea on Tuesdays,

a celebration of all things ‘tea’

on the third Tuesday of the month!

There’s nothing quite like blueberries and Earl Grey tea to make an ordinary morning feel a little special.  I’m sharing a buttery Blueberry Streusel Tea Cake for today’s Tea on Tuesday, paired with a comforting cup of Harney & Sons Earl Grey Supreme Tea.

With its rich black tea base and fragrant bergamot notes, Earl Grey Supreme is one of my favorite teas for a leisurely morning or afternoon tea break.

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Today’s table is dressed in layers of blue-and-white florals with soft hints of sunshine yellow that feel perfectly suited for blueberry season. A floral patchwork tablecloth by Laura Ashley from HomeGoods sets the tone for tea with blue butterfly toile plates and teacups by Grace Teaware.

A charming floral teapot by Kent Pottery poured tea while whimsical Spode Blue Italian teapot napkin rings added a playful touch to the table.

The cake itself is simple and comforting: buttery, moist, and filled with juicy blueberries with a ribbon of cinnamon streusel tucked inside. A dusting of confectioners’ sugar gives it just enough sweetness for serving with tea.

Why This Cake Is Perfect for Tea Time

This recipe originally comes from Taste of Home. It has all the cozy charm of a classic coffee cake, but the elegant Bundt shape and blueberry-filled slices make it ideal for brunches, showers, or afternoon tea.

The sour cream keeps the crumb incredibly tender, while the cinnamon-pecan swirl adds just the right amount of warmth and texture.

Tea Pairing Notes

Harney & Sons Earl Grey Supreme pairs beautifully with blueberries. The citrusy bergamot brightens the berries while the smooth black tea balances the richness of the cake. If you love Earl Grey, this pairing is especially delightful.

Blueberry Streusel Tea Cake

Description:
This moist and buttery blueberry tea cake is layered with cinnamon streusel and fresh blueberries, making it perfect for brunch, afternoon tea, or easy summer entertaining.

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings

Ingredients

Cake

• 1 cup butter, softened
• 2 cups sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sour cream
• 1 cup fresh blueberries or frozen unsweetened blueberries

Streusel Filling

• 1/2 cup packed brown sugar
• 1/2 cup chopped pecans (optional)
• 1 teaspoon ground cinnamon

For Serving

• 1–2 tablespoons confectioners’ sugar

Wilton Non-Stick Fluted Tube Cake Pan, Made without PFAS

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Instructions

1. Preheat oven to 350 degrees. Grease and flour a 9 1/2 – 10-inch fluted tube or Bundt pan.
2. In a large bowl, cream butter and sugar until light and fluffy, 5–7 minutes.
3. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
4. In a separate bowl, combine flour, baking powder, and salt.
5. Add dry ingredients to creamed mixture alternately with sour cream, beating well after each addition.
6. Fold blueberries gently into batter.
7. In a small bowl, combine brown sugar, pecans if using, and cinnamon.
8. Spoon half the batter into prepared pan. Sprinkle with half the brown sugar mixture.
9. Top with remaining batter and remaining brown sugar mixture.
10. Cut through batter gently with a knife to create a swirl effect.
11. Bake 55–60 minutes or until a toothpick inserted near the center comes out clean.
12. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
13. Dust with confectioners’ sugar just before serving.

Notes

• If using frozen blueberries, do not thaw before adding to batter to prevent color bleeding.
• Delicious served slightly warm with tea or coffee.
• Store covered at room temperature for 2–3 days.

Freezing Instructions

This Blueberry Streusel Tea Cake freezes beautifully, making it perfect for baking ahead for brunches, guests, or tea gatherings.

To Freeze the Whole Cake

• Allow cake to cool completely.
• Wrap tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
• Freeze for up to 3 months.

To Freeze Individual Slices

• Slice cake and place pieces on a baking sheet to freeze until firm.
• Wrap individual slices in plastic wrap and place in a freezer-safe container or zip-top freezer bag.
• Great for thawing one slice at a time for tea or breakfast.

To Thaw

• Thaw whole cake overnight in the refrigerator or several hours at room temperature.
• Individual slices can thaw at room temperature in about 30–60 minutes.

Serving Tip

Dust with fresh confectioners’ sugar after thawing for the prettiest presentation. A quick 10–15 second warm-up in the microwave makes a slice taste freshly baked.

Print Recipe

Blueberry Streusel Tea Cake

A buttery sour cream blueberry cake layered with cinnamon streusel and baked in a fluted tube pan for a beautiful presentation worthy of tea time or brunch.

Prep Time20 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Breakfast, Dessert, Teatime Treat

Cuisine: American

Keyword: afternoon tea cake, blueberry coffee cake, sour cream coffee cake

Servings: 12 servings

Equipment

• 9 1/2 - 10-inch fluted tube or Bundt pan
• mixer

Ingredients

Cake

• 1 cup butter softened
• 2 cups sugar
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sour cream
• 1 cup fresh blueberries or frozen unsweetened blueberries
• Streusel Filling
• 1/2 cup packed brown sugar
• 1/2 cup chopped pecans optional
• 1 teaspoon ground cinnamon

For Serving

• 1 - 2 tablespoons confectioners’ sugar

Instructions

• Preheat oven to 350 degrees. Grease and flour a fluted tube or Bundt pan.
• In a large bowl, cream butter and sugar until light and fluffy, 5–7 minutes.
• Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
• In a separate bowl, combine flour, baking powder, and salt.
• Add dry ingredients to creamed mixture alternately with sour cream, beating well after each addition.
• Fold blueberries gently into batter.
• In a small bowl, combine brown sugar, pecans if using, and cinnamon.
• Spoon half the batter into prepared pan. Sprinkle with half the brown sugar mixture.
• Top with remaining batter and remaining brown sugar mixture.
• Cut through batter gently with a knife to create a swirl effect.
• Bake 55–60 minutes or until a toothpick inserted near the center comes out clean.
• Cool in pan for 10 minutes before removing to a wire rack to cool completely.
• Dust with confectioners’ sugar just before serving.

Notes

• If using frozen blueberries, do not thaw before adding to batter to prevent color bleeding.
• Delicious served slightly warm with tea or coffee.
• Store covered at room temperature for 2–3 days.

To Freeze the Whole Cake

• Allow cake to cool completely.
• Wrap tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
• Freeze for up to 3 months.

To Freeze Individual Slices

• Slice cake and place pieces on a baking sheet to freeze until firm.
• Wrap individual slices in plastic wrap and place in a freezer-safe container or zip-top freezer bag.
• Great for thawing one slice at a time for tea or breakfast.

To Thaw

• Thaw whole cake overnight in the refrigerator or several hours at room temperature.
• Individual slices can thaw at room temperature in about 30–60 minutes.

Serving Tip

Dust with fresh confectioners’ sugar after thawing for the prettiest presentation. A quick 10–15 second warm-up in the microwave makes a slice taste freshly baked.