Name: Blueberry-Saffron Tea Cake
Yield: 8 - 10 Servings
Ingredients: 6 Tbsp. unsalted butter, room temperature, plus more for pan; ½ cup buttermilk, warmed; ⅛ tsp. crushed saffron threads; 1½ cups (188 g) all-purpose flour; 1 tsp. baking powder; ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt; ½ tsp. ground cardamom; ¼ tsp. baking soda; 1 cup (200 g) granulated sugar; 2 large eggs, room temperature; 2 cups fresh blueberries, divided; plus more for serving (optional); Sanding sugar (for sprinkling); Sweetened sour cream (for serving; optional)

Photograph by Emma Fishman, food styling by Susie Theodorou, prop styling by Aneta Florczyk

This dead-simple blueberry tea cake features a pop of saffron for an aromatic cake with a lovely yellow crumb. Expert baker and recipe developer Samantha Seneviratne recommends trying a slice for breakfast, topped with a dollop of yogurt or sour cream sweetened with a little sugar.

What you’ll need

Electric Mixer
$40 At Amazon
Round Cake Pan
$18 At Amazon
Wire Rack
$23 At BA Market

Recipe notes