Savor the Season: Blueberry Sage Tea Cake Recipe
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Some cakes are meant to be devoured — others are meant to be savored slowly, slice by slice, with a cup of tea and the afternoon light. This Blueberry Sage Tea Cake falls squarely in the second category. It’s tender and lightly sweet with juicy pops of blueberry and a quiet herbal depth from finely chopped sage. I know sage isn’t a usual dessert herb, but trust me — it brings something cozy and slightly woodsy that makes this loaf feel grounding, like wrapping up in a linen blanket on a spring morning. It’s not flashy, but it’s memorable in all the right ways.
📌 Why You’ll Love This Recipe
- 🫐 Bursting with juicy blueberries
- 🌿 Subtly earthy thanks to fresh sage
- 🍰 Bakes in a loaf pan — no fancy pans needed
- 🌼 Lovely with tea, coffee, or lemonade
- 🍋 Optional glaze brings the whole thing together
📌 Quick Reference Section
Prep Time: 15 minutes
Cook Time: 50–55 minutes
Total Time: 1 hour 10 minutes
Servings: 8–10
Dietary Info: Vegetarian
Key Ingredients at a Glance: blueberries, sage, flour, butter, eggs, sugar, lemon
📌 Ingredients List
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 Tbsp finely chopped fresh sage
Zest of 1 lemon
1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup milk or buttermilk
1 cup fresh or frozen blueberries (tossed with 1 tsp flour)
Optional Glaze:
¾ cup powdered sugar
1–2 Tbsp lemon juice
Pinch of lemon zest
Optional Add-Ins:
Add a handful of chopped walnuts for texture
Sprinkle raw sugar on top before baking for a crackly crust
📌 Step-by-Step Cooking Instructions
Make the Batter
- Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in vanilla, lemon zest, and chopped sage.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to wet in two parts, alternating with milk. Mix until just combined.
- Gently fold in blueberries tossed in flour.
Bake
- Pour batter into the loaf pan and smooth the top.
- Bake for 50–55 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Add the Glaze
- Whisk together powdered sugar, lemon juice, and zest. Drizzle over cooled cake. Garnish with extra sage or blueberries if desired.
📌 Serving & Pairing Ideas
Slice thick and serve with hot or iced tea
Delicious with a spread of lemon curd or clotted cream
Pair with a mild goat cheese for a savory-sweet brunch board
📌 Storage & Make-Ahead Tips
Room temp: Keeps well in an airtight container for up to 3 days
Fridge: Stays moist for 4–5 days
Freezer: Wrap slices in parchment and freeze up to 1 month
Make ahead: Bake a day ahead and glaze before serving
📌 Final Thoughts & Call to Action
This loaf is gentle, grounded, and just the tiniest bit wild — like springtime in the woods. If you’ve never baked with sage before, let this be your warm invitation. And if you do try it, I’d love to see your tea table! Tag @SouthernSoilSunshine and let’s celebrate the slower sweets 🌿🫐
🌸 Revisit the full herb cake series or try Strawberry Basil Shortcake Cake for something brighter!
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