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 servingsPrep
30 minCook
40 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
sifted |
|
| 2 | teaspoons | baking powder |
|
| ½ | teaspoon | salt |
|
| ½ | cup |
butter
softened |
|
| ¾ | cup | sugar |
|
| 1 | each | eggs |
|
| ½ | cup | milk |
|
| 2 | cups |
blueberries
fresh or frozen |
|
| Crumb topping | |||
| ½ | cup | sugar |
|
| ¼ | cup | all-purpose flour |
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | cup | butter |
|
Trans-fat Free
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℃).
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