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Blueberry Tea Cake

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Blueberry Tea Cake

A very moist and delicious cake with bursts of blueberries Enjoy a slice or two with your morning coffee or afternoon tea.

 

Yield

16 servings

Prep

30 min

Cook

40 min

Ready

70 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 cups all-purpose flour
sifted
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2 teaspoons baking powder
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½ teaspoon salt
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½ cup butter
softened
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¾ cup sugar
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1 each eggs
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½ cup milk
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2 cups blueberries
fresh or frozen
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Crumb topping
½ cup sugar
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¼ cup all-purpose flour
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½ teaspoon cinnamon
ground
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¼ cup butter
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Ingredients

Amount Measure Ingredient Features
473 ml all-purpose flour
sifted
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1E+1 ml baking powder
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2.5 ml salt
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118 ml butter
softened
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177 ml sugar
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1 each eggs
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118 ml milk
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473 ml blueberries
fresh or frozen
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Crumb topping
118 ml sugar
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59 ml all-purpose flour
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2.5 ml cinnamon
ground
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59 ml butter
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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℉ (190℃).



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 21938% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 143mg 6%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 6% Vitamin C 3%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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