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Blueberry Tea Cake

Blueberry Tea Cake

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Saved in 2 recipe boxes and 2 cookbooks
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Trans-fat Free
 
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Prep
30 min.		 Cook
40 min.		 Ready In
70 min.
     16 servings

Nutrition Facts

Serving Size 73g
Amount per Serving
Calories 21938% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 6g 28%
Trans Fat 0.0g
Cholesterol 35mg 12%
Sodium 143mg 6%
Total Carbohydrate 32g 11%
Dietary Fiber 1g 4%
Sugars 18g
Protein 3g
Vitamin A 6% • Vitamin C 3%
Calcium 3% • Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 
Metric measurements

Ingredients

2cups flour, all-purpose sifted
2teaspoons baking powderVideo
1/2teaspoon salt
1/2cup butterVideo softened
3/4cup sugarVideo
1each eggVideo
1/2cup milkVideo
2cups blueberries fresh or frozen
Crumb topping
1/2cup sugarVideo
1/4cup flour, all-purpose
1/2teaspoon cinnamonVideo ground
1/4cup butterVideo
* Nutrition Facts

Directions

Sift together flour, baking powder and salt. Cream together butter and sugar.

Add egg and milk to butter mixture and beat until smooth. Add dry ingredients; fold in blueberries.

Spread in a greased and floured 8 or 9 inch cake pan.

Make topping by cutting the ingredients together until it forms course crumbs.

Sprinkle over cake and bake for 40 minutes at 375 F.

First published: last updated: 2012-05-06

 
 
 
 
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