Winter in Australia always brings out the very best of the Camellias. One of our five Camellia trees started to bloom this weekend, and once the morning fog had cleared, I gathered my sheers and basket eager to find the perfect cuttings to fill our home with.
Once the Camellia stems were safely nestled in my favourite pewter pitchers, I went on to bake a delicious and healthy, Blueberry Tea Cake. After all, handpicked flowers and tea cake go hand in hand.
Oat Flour Blueberry Tea Cake
This tea cake is one which is often made as a healthy midweek treat in our household. It is egg and dairy free- so vegan friendly- and contains absolutely no refined sugars, so you can indulge away!
2 1/2 Cups Oat Flour (You can purchase this at most health food stores, however, I like to pre-mill mine with organic rolled oats in a blender)
1 Teaspoon Baking Powder
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Ground Cinnamon
1/2 Cup of Maple Syrup or Agave Syrup
1/4 Cup Cooking Oil
1/4 Cup Lemon Juice
1 Cup Non Dairy Milk (I like to use Oat Milk for this recipe)
1 Teaspoon Vinegar
1 Tin of Blueberries
With your oven preheated to 180°C, coat your bundt tin so it is ready for baking. Stir together your non dairy milk with your lemon juice and vinegar, and set aside for about 10 minutes. This will form as the 'buttermilk' base for your batter.
In a separate bowl, sift together all of your dry ingredients. Make a well in the centre and pour in all of your wet ingredients, including your buttermilk mixture. Give your batter a light stir- until just combined- and then slowly fold in your blueberries, so as not to break them. Pour this batter evenly into your bundt tin.
Bake your tea cake for 45-55 minutes, until golden, and enjoy with a freshly brewed pot of tea. *Simple Icing glaze optional.