Teacakes are a wonderful way to end a meal, but more importantly, share with a cup of tea in the afternoon with a close friend. Typically, to qualify for a "teacake" distinction, the dessert is a bread or cake, served regionally in the afternoon and is sturdy enough to be picked up with your fingers. This qualifies easily for that distinction!
Blueberries are more a summer fruit and I love when I find them in the farmer's market in late June through July, but these I purchased at Whole Foods and imagine they were harvested south of us. However, the teacake bars came out so perfect that I'm going to experiment with strawberries, raspberries, and even cherries when the season begins.
Blueberry Almond Teacake Bars
4 large eggs
1 cup granulated sugar*
1 tsp. Vanilla extract
1/2 tsp. Almond extract
1 cup King Arthur all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. Kosher salt
10 T unsalted butter, melted
1 cup almond flour (I grind my own, but you can purchase it)
1 cup fresh blueberries
*I use Baker's Sugar by C & H. It is an ultrafine pure cane sugar that blends well into the baked goods.
Preheat oven to 325F-degrees. Prepare an 8" x 11" (removable bottom) tart pan by lining the bottom with parchment and then, spraying the pan lightly with a nonstick baking spray.
I placed the tart pan on a baking sheet that was also lined with parchment.
In a stand mixer, using the whisk attachment, beat the eggs, sugar, vanilla and almond extracts until thick, pale, and triple in volume--about 8 to 10 minutes.
My friend, Mary is a talented artist and made for me this beautiful journal as a gift. She listened how I felt losing Kelly makes me feel like I'm falling down the rabbit hole and used one of my favorite papers by Graphic 45--Hallowe-en in Wonderland to cover the journal and personalize it. I also feel like we're "old soul sisters in another life" and I'm bless to have her in my life now.