Blueberry Tea Cake

70 minutes Prep: 30 minutes Cook: 40 minutes

876 calories per serving view nutrition facts

1 Cake suggest servings

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Ingredients

2	cups	flour, all-purpose	sifted
2	teaspoons	baking powder
1/2	teaspoon	salt
1/2	cup	butter	softened
3/4	cup	sugar
1	each	egg
1/2	cup	milk
2	cups	blueberries	fresh or frozen

Crumb topping
1/2	cup	sugar
1/4	cup	flour, all-purpose
1/2	teaspoon	cinnamon	ground
1/4	cup	butter

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.

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Nutrition Facts

Serving Size 293g

Amount per Serving

Calories 876 38% of calories from fat

	% Daily Value*
Total Fat 37.0g	57%
Saturated Fat 23.0g	114%
Trans Fat 0.0g
Cholesterol 140mg	47%
Sodium 571mg	24%
Total Carbohydrate 129.0g	43%
Dietary Fiber 4.0g	15%
Sugars 72.0g
Protein 11.0g	21%

Vitamin A	24%		Vitamin C	12%
Calcium	11%		Iron	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Autumn Apple Punch

I served this at a bridal shower, and everyone loved it! It's not too fizzy, but lighter than straight juice. The spices made it perfect for an early autumn party. Everyone wanted the recipe. So the punch wouldn't dilute as the ice melted, I spiced 2 quarts (instead of the 1-1/2 called for) of the apple juice, and made the extra 2 cups into a pretty ice-ring, with slices of oranges and lemons.